10 best pasta shells: flour quality, which to buy, reviews

Shell macaroni, better known outside of Russia as conquilla, is a type of short Italian pasta. Outwardly, the products resemble small sea shells with a ribbed outer surface that can be stuffed with various fillings. Shells cooked al dente retain their shape and perfectly hold any sauces.

Today's survey features 10 popular shell pasta manufacturers. To determine the highest quality and healthiest product, we compared their taste, price and other criteria that can influence the purchasing decision.

Rating TOP 10 brands of shell pasta

For the review, the top 10 conquilier manufacturers were selected, which are in the greatest demand among buyers. The final list includes the following brands:

"Makfa"

Premium pasta made from durum wheat. Classic hollow shells have a grooved surface and retain their shape well, slightly increasing in volume during cooking. The shells are excellent at retaining any ingredients, including vegetables, minced meat and sauces. Suitable for baby and vegetarian meals (do not contain eggs).

Made in accordance with GOST 31743. To obtain the correct texture al dente, it is recommended to cook in boiling slightly salted water for 8-10 minutes. Maximum shelf life of the product: 2 years.

The pasta is of high quality, it does not turn into porridge, even if it is slightly digested. I always take this particular brand. Tastes good even in pure form.

"Shebekinskie"

Pasta made from wheat flour of the highest grade, category “A”. The product is made according to a traditional recipe using modern equipment from Italy. The taste and characteristics of the pasta are as close as possible to authentic Italian. Pasta goes well with seafood and creamy sauces.

The recommended cooking time is 10 minutes until al dente, and 12 minutes to normal. Prepared in accordance with GOST. Expiration date: 24 months.

Nice and large shells, the surface is glossy, not greyish, like many. The water after them is without turbidity, the quality inspires confidence. After cooking, they keep their shape, I do it with minced meat — very tasty.

"Maltagliati"

Group A pasta made from hard varieties according to traditional Italian recipes. Pasta production has been concentrated in Tuscany since 1848. Seashells go well with tomato, cheese and cream sauce, ricotta, and are suitable for making casseroles, first courses and salads.

The product is manufactured in accordance with the requirements of the state standard. Recommended cooking time: 5-6 minutes. Shelf life: 2 years. May contain traces of eggs.

High-quality durum pasta from a trusted manufacturer, does not boil down into porridge. The packaging is very attractive and easy to store. The taste does not disappoint, we have been buying them for many years.

"AIDA Conchiglie"

Italian short pasta from hard grades of grades of production of the Orenburg region. Concave products hold any filling well and complement its taste. The surface of the shells is smooth and shiny, without damage.

The pasta is made in accordance with GOST, does not contain eggs and gluten. To achieve an al dente consistency, cook in boiling water for 10 minutes. Recommended shelf life: 2 years.

I rarely see them on sale, but when I see — always take. They behave well during cooking, do not stick together, tasty. The quality is excellent and the price is affordable, I highly recommend it!

"Gallina Blanca"

Conquille made of premium flour with embossed grooves and an internal recess. The product goes well with grated cheese and various tomato and cream based meat sauces. The functional packaging is equipped with a safety flap for easy storage.

The product is prepared in accordance with GOST from durum flour and purified water. The cooking time is 10 minutes from the moment of boiling. Shelf life standard: 24 months in a dry and dark place.

The shells are generally good, sold in a solid bag with a valve, easy to open and close. If you cook for 10 minutes, they remain tough, so experimentally I increase the cooking time. Otherwise, everything is fine and they smell very nice.

"GUSTO"

Category “B” pasta from a mixture of premium and second grade flour in a sealed translucent bag.

The product is manufactured according to the standards of the organization (STO 53861535 - 009 - 2014). The cooking time is 6 to 11 minutes. Expiration date: 2 years.

Normal pasta for ridiculous money. Category "B", although not the most useful option, while the product itself is decent, no chemistry in the composition. It is only better to cook for a maximum of three minutes, a maximum of five, otherwise there will be porridge.

"Zara"

Italian durum wheat pasta. The pasta is made according to the traditional family recipes of the company owners. Conchilles hold their shape well and are suitable for mixing with any toppings, including minced meat, seafood and vegetables.

To make al dente pasta, boil in plenty of water for 10-12 minutes. The shelf life of the dry product is 3 years.

These pasta — a real find, will give odds to many of the more popular counterparts! Very high quality, do not boil over, even if overexposed. Can be eaten with anything, even if just seasoned with olive oil — will be delicious.

"Agro-Alliance"

Shells made of durum wheat semolina of category “A” in a matte translucent bag. They are suitable for preparing nutritious second courses in combination with thick sauces and melted cheeses that fill the “cell” of the shell and act as a filling.

The product must be boiled for 9 minutes to obtain an al dente texture. Manufactured in accordance with GOST 31743-2012. It is recommended to store in a cool dry place for no more than 2 years from the date of production.

Pasta is the most common, good quality and affordable. For the preparation of Italian pasta, they are quite suitable, nothing boils down and they keep the shape well.

How to choose the right conquilla pasta in the store

The assortment of shell-shaped pasta is extremely diverse, which makes it difficult to make the right choice in favor of one brand or another. The listed recommendations should help you better orient yourself and determine by eye who should be preferred:

• Too low a price should at least be alarming: the cost of a product is directly related to the quality of raw materials, the method of production and the time spent on drying the paste. Choose durum pasta if you care about your health: only in this case, in addition to taste, you will benefit from the body. In this case, the product must be made from premium flour, which means it must have a category “A”. Group B pasta often sticks together, does not hold its shape and does not contain anything useful.
• Quality shells should have a rough surface with glassy edges. White dots on the surface indicate a violation of production technology or the use of low-quality flour.Dark blotches, on the contrary, should not scare off: their presence on whole-grain pasta is determined by the characteristics of the grinding.
• Pay attention to the amount of protein in the food. The higher the indicator, the less likely it is that the paste contains other flour impurities. For 100 g, the protein level should be at least 12 g, ideally 17.
• The packaging should not contain broken parts and crumbs. Their presence allows us to conclude that the drying technology has been violated or that low-quality flour is used. The more crumbs, the more violations were committed in production.