Pasta Santina's Shell name is given by its shape - conch-like, ridged with a hollow interior - helping sauces better stick to it. It goes well with rich, hearty sauces and gooey cheese and is often used in pasta salads and in sauces with big chunks of meat. Did you know? Artisanal pasta is rougher in texture and coated with leftover starch, while industrial pasta tends to appear more golden and smooth. This makes the pasta easier for sauce to cling to and gives it a richer taste. The flours used to make Pasta Santina are milled in the USA and are 100% organic, without the use of chemicals during harvesting. The dough has been kneaded and extruded by a bronze die to create its delicate shape. It is then dried at low temperature for about 24 hours to protect the nutritional value. Ingredients: Durum Wheat Semolina, Whole Wheat, Spelt Flours and Water. Comes in a 12oz packageCooking time: 5-6 minutes Made locally in Santa Barbara, California.
