> > > >

Lumaconi



Lumaconi 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 as large as a ping-pong ball.

They are usually first boiled, then stuffed with a mixture involving a cheese such as ricotta, or vegetables such as zucchini and mushrooms, then baked.

When stuffed, they're called "Lumaconi Farciti."

There are ridged ones, and smooth ones. The ridged ones, called "Lumaconi rigati", have ridges on their outsides for better gripping sauce with.

Cooking Tips

Boil for 10 to 12 minutes just until tender to the bite. Don't overcook or they will become flimsy.

Substitutes

Another large, hollow pasta for stuffing such as cannelloni, conchiglioni or manicotti.

Equivalents

24 Lumaconi = 2/3 pound (300g)

Language Notes

In Italian, "lumaca" means "snail"; "-oni" at the end means "big ones." Lumaconi are sometimes referred to as "lumaconi giganti" (giant.)

Please share this information with your friends. They may love it.


Also called:

Hörnchennudeln (German)

Comments

You may also like:

logo

Bon mots

"To the goggling unbeliever [Texans] say -- as people always say about their mangier dishes --'but it's just like chicken, only tenderer.' Rattlesnake is, in fact, just like chicken, only tougher."

-- Alistair Cooke (British journalist. 20 November 1908 – 30 March 2004)

Food Calendar

food-calendar-icon
A calendar tracking what happens when in the world of food.
  • food day iconPoundcake Day (Today)
    The 4th of March is Poundcake Day. If the day has crept up on you caught you unawares so that you don't have time to make one, sneak out to the grocery and buy some.

Myth of the Day

Margarine Read more >