Medium Shells
Medium shells are the pasta shape that holds sauce inside them, not just on them. That little cup changes everything about how a bowl tastes.
What It Is
Semolina pasta made from organic durum wheat. Shells are a factory-pressed shape, formed by pushing dough through a curved die so each piece curls into a hollow scoop. The ridged exterior gives sauce something to grip; the hollow interior fills with whatever you cook it in.
Durum wheat gives this pasta its firm, slightly chewy bite and pale golden color. It holds its shape when you toss it, stir it, or bake it, which makes shells more forgiving than thinner pasta if you step away from the pot for a minute.
What To Do
Cook in well-salted boiling water for 8 to 10 minutes, tasting near the end. Medium shells are ideal for thick, chunky sauces, a meat ragu, a ricotta and spinach bake, or a simple tomato with sausage. They also make very good pasta salad because the hollow catches dressing.
For mac and cheese, shells are the right call. The cheese sauce pools inside each one. Store dry pasta in a cool, dry spot and it will keep for a year or more. Cooked leftovers reheat well with a splash of water or extra sauce in the pan.
