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.
Boil for 10 to 12 minutes just until tender to the bite. Don’t overcook or they will become flimsy.
Another large, hollow pasta for stuffing such as cannelloni, conchiglioni or manicotti.
24 Lumaconi = 2/3 pound (300g)
In Italian, “lumaca” means “snail”; “-oni” at the end means “big ones.” Lumaconi are sometimes referred to as “lumaconi giganti” (giant.)