Most medium shells pasta are made from durum wheat semolina (often listed as high-quality durum or semolina on the ingredient panel).
A common retail size is 16 ounces (1 lb). Some listings also appear in multi-pack formats with combined net weights (for example, larger multi-pack totals).
Medium shells are typically cooked to an al dente texture — tender but still firm to the bite (some items note a slight white fleck at the center when perfectly al dente).
Many medium shells are extruded through bronze dies and have ridges plus a concave, scoop-like shape; those surface textures and ridges help trap and hold sauce.
Medium shells are sold under names like conchiglie (or mezzo conchiglie), shellbows, and lumache — all referring to shell-shaped or shell-elbow variations with ridges and a concave body.
Review summaries report that medium shells taste as expected and enjoyable, cook evenly, are seen as reliable quality, and are often noted as a low-cost or good-value purchase.
