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Lumache



Lumache are pasta shells, shaped like the shell of a snail. They are hollow inside, and open at one end, closing in on itself at the other end.

They are a smaller version of lumaconi.

Used with chunky sauces.

Cooking Tips

Boil in salted water for 11 to 13 minutes just until tender to the bite. Don't overcook or they will become flimsy and mushy.

Substitutes

Another shell-shaped pasta



Language Notes

In Italian, "lumache" means "snails."

Pasta for Sauce

Amori; Angel Hair Pasta; Bigoli; Bucatini; Capellini; Cappellacci; Casarecci; Cavatappi; Cavatelli; Chitarra Maccheroni; Conchiglie; Corn Pasta; Culurgiones; Ditali; Elicoidali; Farfalle; Fedelini; Fusilli; Garganelli; Gemelli; Genovesini; Gigli Pasta; Lagana; Linguine; Lumache; Macaroni; Malloreddus; Mezze Penne; Pansotti; Pappardelle; Pasta for Sauce; Penne; Pizzoccheri; Radiatori; Rascatieddi; Rigatoni; Rotini; Spaghettini; Spaghetti; Strangozzi; Strozzapreti; Tagliatelle; Tagliolini; Testaroli; Tortiglioni; Trenette Pasta; Trenne Pasta; Trennette Pasta; Trofie; Vermicelli; Vermicelloni; Whole Wheat Pasta; Whole Wheat Penne Rigate; Ziti

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Citation

Oulton, Randal. "Lumache." CooksInfo.com. Published 27 June 2004; revised 31 July 2007. Web. Accessed 08/16/2017. <http://www.cooksinfo.com/lumache>.

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