Seashell Pasta

Dried seashell pasta keeps indefinitely in an airtight container at room temperature, away from moisture and direct sunlight. Once cooked, refrigerate leftovers in an airtight container for 3–4 days.

Use a large pot with plenty of salted water to prevent sticking.

The ridged surface can trap sauce—drain pasta but leave it slightly wet to help sauce adhere.

Perfect for baked pasta dishes (e.g., pasta shells and cheese) because the shape holds filling and sauce in every bite.

Stir occasionally in the first 2 minutes of cooking to prevent clumping.

Overcrowding the pot, which lowers water temperature and causes uneven cooking.

Not salting the water adequately—pasta should taste seasoned on its own.

Draining too thoroughly and rinsing with water, which removes starch that helps sauce cling.

Cooking past al dente; the shape's thickness means it can turn mushy quickly.