© Denzil Green
Conchigliette is a much smaller version of Conchiglie.
Shaped like tiny sea shells, there are both ridged and smooth versions. Each one is about 1 cm long, and 1/2 cm wide (1/3 inch by 1/6 inch.)
Italians will typically use Conchigliette as a starch in soups, typically light soups containing some vegetables. It is also good in bean soups, because the shape when cooked allows some beans or finely chopped vegetables to get caught inside the shell.
You can also use it in pasta salads, because its shell shape will catch lots of salad dressing in it.
Needs boiling for 7 to 9 minutes. Add to a soup at the very end of cooking.
Cook just until barely al dente for salads, or they will go mushy on you.
3/4 cup, dry uncooked = 85 g / 3 oz
The name means “little conch shells” in Italian. “-etta” at the end of a word in Italian means small (“ette” means small, plural.)