Here we have a beautiful homage to the sea, the pasta Shell known in Italy as Conchiglie the Italian word for Shell. How the hell do you pronounce that well it’s actually Con-KEEL-yay, but we’re going to stick with Shell! Most popular in the South region of Italy where most speciality pastas come from the Shell pasta is a relatively new pasta only dating back a 100 years or so.
It’s perfectly formed shell shape cups whatever sauce you’re using and the size means your chunky meats or vegetables can get right up in there and filled each individual shell. These little guys even work well in your favourite soup, minestrone anyone?
Our Pasta Belly pasta isn’t made in a big factory by a load of machines, it’s actually hand crafted in the beautiful Margaret River. With each bite you’ll know your belly is getting a pasta made by true pasta enthusiast. And with all fresh a local ingredients, like eggs from the happy little chooks at the end of the garden and high quality durum wheat, just as Nonna would have wanted.
So not only does Pasta Belly pasta taste great but you’re supporting local business that want to keep the art of true artesian pasta making alive and well.