Cooked small shell pasta

Cooked small shell-shaped pasta is a very versatile and popular ingredient in cooking, especially in soups, salads, and side dishes. These are small pieces of pasta shaped like shells or snails, known for their ability to hold sauces and broths, making them ideal for dishes where the pasta is meant to absorb flavor.

Its origin lies in Italian culinary tradition, where pasta is a fundamental element and there are numerous varieties based on shape and size. Shell-shaped pasta, called conchiglie in Italian, has become popular worldwide due to its texture and attractive appearance.

Regarding its properties, this pasta is a good source of carbohydrates, which provide quick and sustained energy. It is generally made from durum wheat semolina, which gives it a high protein content and a moderate amount of fiber, in addition to being low in fat. It is a suitable ingredient for vegetarians and can be used in numerous diets, as long as it is combined with other foods to balance its nutritional value.

In various Hispanic American countries, cooked small shell-shaped pasta goes by different names that can vary by region, among which the most common are:
- Conchitas
- Caracolitos
- Conchuelas
- Small shell-shaped elbows (although the latter can be confused with elbow macaroni, the shape is the determining factor).

This ingredient is ideal for adding texture and visual appeal to recipes, and its small size makes it easy to incorporate into light preparations and controlled portions.