Named after the Italian word for “seashell,” conchiglie is reminiscent of a conch shell, which makes it particularly good at holding onto meats and vegetables in hearty sauces. Stonewall's version of conchiglie pasta is made using durum wheat semolina organically grown on a small cooperative of family farms in the rolling hills overlooking the Adriatic Sea. Conchiglie is ideal for Bolognese and baked pasta dishes where you want maximum flavor in every bite.