Conchiglie spicy smoked paprika

This plain dough is made from T65 flour. Its shell shape is reminiscent of traditional pasta, perfect for retaining creamy and gourmet sauces. We add sweet smoked paprika, "le pimenton de la Vera". It is a red pepper dried over an oak wood fire and then crushed. It is therefore a pepper that is also called paprika. It is a PDO (Denomination of Controlled Origin), grown in Spain in the region of Vera de Caceres. This region has a microclimate that is both temperate and humid, which makes pimenton a unique and exceptional product. Its intense and brilliant red color gives it a strong coloring power. Its taste is very pronounced, strong and smoky. It comes in three varieties, sweet, sweet and sour and hot. For our pasta, we decline them in sweet and spicy. By incorporating cream, you will enhance all its taste. In combination with beef bourguignon for example, or braised meat, this pasta will give character to your dish. Mixed with squid ink conchiglie, mussels and cream, you will have an atypical dish rich in flavors. Ingredients : Soft wheat flour (allergen), spicy smoked paprika Preparation and cooking tips: Boil a large volume of salted water, when boiling add the pasta and keep boiling for the time indicated on the package. At the end of cooking, drain the pasta then quickly add the fat or sauce of your choice. For cold salads, drain the pasta and run it under cold water to stop the cooking. After this step, season them as you wish. Cooking time: 7 - 9 minutes