The difference
Cavatelli vs Conchiglie
Both are little shells, but cavatelli is hand-formed, a small dough log pressed and dragged into a curled hollow with a rough surface, while conchiglie is extruded into a ridged seashell with an open cavity. Cavatelli's rolled hollow holds a chunky vegetable sauce, conchiglie's deeper cup scoops a smoother one. One is shaped by hand, the other by a die.
Cavatelli
- Family
- Hand-formed regional
- Size
- not yet measured
- Surface
- Textured
- Cook
- 15 to 18 min
Wants: Sausage ragu, Broccoli rabe, Tomato sauce
Conchiglie
- Family
- Shaped shorts
- Size
- not yet measured
- Surface
- Ridged
- Cook
- 10 to 13 min
Wants: Ragu, Tomato sauce, Cheese sauce
Keep exploring
See the full profiles for Cavatelli and Conchiglie, or compare more shapes.
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