This beautiful pasta shape calls for a homemade filling. Traditional, with Italian ragù and a generous amount of cheese, with a mixture of fresh spinach and deliciously soft ricotta or with one of our delicious pestos. The pasta shells are also suitable for making cold snacks. For example, by filling them with a homemade tuna salad with sun-dried tomatoes and capers. Or by making a mixture of ricotta, sun-dried tomatoes and olives. Stick a whole olive on top and you have a super original snack for drinks. - Country (+ region) of origin: Italy - Naples, Gragnano - Appearance: tricolore - Servings: about 4 people - Cooking time: 14 minutes (if you want to bake it in the oven, 10 minutes cooking time is enough) - Origin of durum wheat semolina: Italy