Lumache (pronounced loo-MAH-chay) is a beautiful shell-shaped pasta that is perfect for both thin and thick sauces. The word lumache is Italian for snails because the pasta resembles a snail’s shell. Snails may be slow, but there’s no slowing us down once we get a taste of this delicious pasta! Made from durum wheat semolina, lumache provides a good source of protein.

How to Cook Lumache

Bring 4-5 quarts of salted water to a boil. Gently add the lumache pasta and stir for 1 minute. Lightly boil for 10 -12 minutes or until “al dente.” Drain and serve with your favorite homemade sauce.

An Artisanal Process

These cuts are first extruded through brass dyes & then dried for 24–36 hours. This longer drying period results in superior quality and texture.

Our Artisanal Pastas In A Nutshell

Everybody loves pasta! But believe it or not, it’s not all the same. We specially chose our artisanal pasta supplier from a New Jersey-based, family owned business with a passion for pasta. For over 45 years, these specialty pasta makers have been carefully handcrafting their premium pastas using 100% semolina flour in every small batch.

Conventional Pastas vs. Artisanal Pastas

The last box of conventional pasta (or dry pasta) you picked off your pantry probably held shiny, golden colored noodles that were smooth in texture. When cooking pasta dishes, you actually want the opposite! Artisanal pastas are extruded through a bronze die and made with a super-coarse grind of durum wheat, which allows the pasta to dry more slowly and at a lower temperature than conventional pastas. This process makes artisanal pastas chalkier in color and rougher in texture which results in a richer-tasting, chewier-textured pasta that easily clings to sauces of all sorts. Bon appetit!