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 = ⅔ 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.)