What are Lumache pasta?

Lumache pasta is the shape of pasta, which is formed as a shell. It comes in a number of sizes, although classic Lumache pasta is around the size of the first joint in the thumb. This shape of pasta is incredibly versatile and is very useful to keep the house. It can be used in sophisticated pasta and simple meals that are designed to address younger eaters. Most markets store Lumache pasta, which can also be labeled as "shell pasta", "rigate pipes" or "conchiglie pasta". The shape of the shell causes this pasta to be bulky, so it can support heavy or robust sauces. Because the pasta is hollow, it also has a lot of surface surfaces that hold lighter and finer sauces. You will find varieties that move in shape from basic wavy tubes to slightly rolled pasta to spirals with two holes that look worrying like recently vaccis shells now. Chefs can also find Jumbo Lumache that can be filled and bakedThe filled Lumache can be filled with ingredients such as ricotta, mozzarella, tomato sauce, pesto, meat and vegetables, and make an interesting change from traditional and roast pasta such as manicotti.

As with other pasta, different types of wheat can be used to make Lumache pasta. If possible, buy pasta made of Durum wheat, which is a particularly heavy variety of wheat that cooks to perfection Al dente. Although it is slightly boiled, wheat pasta will retain the chewing, durable feeling in the mouth and will have its shape rather than fall apart. You can also buy varieties of flavored lumache such as tomatoes, pepper and spinach.

cooking time for this versatile shape of pasta varies. In general, cook pasta in a large pot in slightly salted water. Once the water comes to the boil, add the pasta and turn the water down to boil lessfor violently. Stir the pasta to prevent gluing and taste them every few minutes to try the gift. Once the pasta is finished, drain them and start cold water to prevent glitting, or throw the pasta with oil or sauce you want to use immediately.