MADE LOCALLY IN BROOKLYN, NEW YORK
Conchology, the study of marine, freshwater, and earth shells was first conducted by Italian Filippo Buonanni in 1681. Master pasta-makers translated Buonanni's scientific drawings into highly accurate and precise pasta like seashells of all shapes and sizes. Sfoglini's small Conchiglie are delicately ribbed and ideal for brothy Italian wedding soups; a favorite with creamy cheese sauces or in a baked dish.
Ingredients: Organic Durum Semolina, Water