The Northern Pasta Co Conchigliette 450g

Tiny ridged shells - the most versatile shape they make, and the one that ends up in everything.

Small enough to spoon, sturdy enough to bake. Conchigliette are little seashells with a ridged outer and a hollow that traps whatever you toss them in.

They are the shape for brothy soups and minestrone, for pasta salads that need to survive a picnic, and for a quick buttered bowl for children who will not eat anything long.

The Northern Pasta Co make their pasta in small batches at their Pasta HQ in Cumbria, using a signature blend of regeneratively grown British spelt.

Bronze dies give the surface its rough, chalky texture so sauce clings instead of sliding off. It is then dried slowly at low temperatures, which is what brings out the nutty flavour spelt is known for.

Spelt is an ancient grain. It is not gluten-free and it is not suitable for coeliacs, but its gluten is more soluble than modern wheat and plenty of people find it sits lighter.

• Mini ridged shells - soups, salads, bakes and quick weeknight bowls
• Made in Cumbria with regeneratively grown British spelt
• Bronze-die extruded and slow-dried for texture and nutty flavour

Ingredients

Spelt Wheat Flour, Wheat Semolina.

Allergens in bold. Contains wheat and gluten. Suitable for vegans. Not gluten-free and not suitable for coeliacs.

Nutrition

Typical values per 100g: Energy 1416kJ / 338kcal. Fat 1.4g, of which saturates 0.2g. Carbohydrate 68.2g, of which sugars 0.5g. Fibre 5g. Protein 12g. Salt <0.01g.

FAQs

How do I cook it?
Plenty of well-salted boiling water, follow the timing on the bag, and taste it a minute early. Save a mug of the cooking water before you drain, then use it to loosen the sauce so it coats the pasta properly.

Is spelt gluten-free?
No. Spelt is a wheat variety and contains gluten, so it is not suitable if you are coeliac. Its gluten structure is more soluble than modern wheat, which is why some people find it easier going.

Why does it cost more than supermarket pasta?
British-grown regenerative spelt, bronze-die extrusion and slow low-temperature drying all cost more than industrial fast-dried pasta. You taste it in the texture and the bite.