Shellbows Pasta, Also Known As Lumache, Is A Shell-Elbow Hybrid That Are Short, Ridged And Have A Pinched End Perfect For Trapping Meaty Or Creamy Sauces. Delallo Pasta Comes From The Town Where Pasta Was Born, A Region Near Naples, At The Beginning Of The Amalfi Coast. The Art Of Making Our Pasta Begins With The Very Best Quality Wheat.

We Carefully Choose Wheat With The Highest Gluten Index, Gluten Content And Protein Content. All Of These Characteristics Affect How The Past Cooks, As Well As Its Taste And Texture. The Durum Wheat Is Milled Into Coarse Ground Semolina Flour And Then Carefully Kneaded With Cold, Fresh, Mineral-Rich Mountain Spring Water.

We Dry Our Pasta Slowly At Low Temperatures To Reproduce The Traditional Way Of Making Pasta. This Method Respects The Ingredients, Preserving The Pastas Color, Texture And Aroma. Consider Pairing Shellbows With Cream Or Cheese Sauces, Meat Sauces And Chunky Veggie Sauces. This Pasta Shape Is Also Great For Baked Pasta Dishes.