Radiatori
Also known as: radiators pasta, radiator pasta
Short pasta shaped like a small cylinder with wavy fins, named after radiators; sold dry by De Cecco, Garofalo and Barilla.
Radiatori (“radiators”) are a short pasta shaped like a cylinder with wavy fins. De Cecco says that from the early twentieth century many pasta shapes were inspired by mechanics and the automotive industry, such as rotelle (cogs) and lancette (clock hands), and that radiatori belong to this tradition. Garofalo describes its radiatori as cylindrical with wavy layers, 16 mm thick and 25 mm long, bronze-drawn for a porous, rough surface. Barilla describes its Al Bronzo radiatori as a sculpted shape wrapped in five distinct ridges.
Cooking times: Garofalo n.87 8 minutes, De Cecco n.199 11 minutes (9 for al dente), Barilla Al Bronzo organic 10–12 minutes. De Cecco recommends dense, colourful sauces of meat or fish, with green vegetables or strong cheeses, and pasta salads. Garofalo suggests radiatori with courgettes, with green asparagus and alla Genovese.
Facts
| Raw material | Durum wheat semolina |
|---|---|
| Duration | 8–12 min (depending on producer) |
| Main use | Dense meat and fish sauces, vegetables, pasta salads |
How it connects to Pasta
Radiatori → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Dry durum wheat pasta
- Similar and different
- Campanelle, Panzani Les Créatives, Gallo Al Bronce, Colavita Classic Cuts, Di Martino Pasta di Gragnano IGP, Verrigni Trafilata in Bronzo
Frequently asked questions
Why are they called radiatori?
Radiatori means “radiators”: a short pasta shaped like a cylinder with wavy fins, from the pasta tradition inspired by mechanics and cars.
Is it true that radiatori are only for pasta salad?
No. De Cecco also recommends dense, colourful sauces of meat or fish, with green vegetables or strong cheeses.
What does bronze-drawn radiatori mean?
The dough is pushed through bronze dies, which leaves a porous, rough surface that holds sauce; Garofalo makes its radiatori this way.
What sauces does Garofalo suggest for radiatori?
Courgettes, green asparagus and alla Genovese.
How is Barilla Al Bronzo radiatori described?
As a sculpted shape wrapped in five distinct ridges.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Panzani Les Créatives — Panzani range of nine original dry pasta shapes from French wheat, such as vesuvio, radiatori, mafaldelle, tortiglioni and fusilli.
- Campanelle — Short dry pasta with fluted, petal-like edges and a hollow centre that catches sauce, made from durum wheat semolina and water.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Gallo Al Bronce — Gallo range of bronze-die dry pasta from Spain, slowly dried: radiatori, maccheroni XL, tagliatelle nests, trecce XL, spaghetti XL and penne rigate XL.
Similar
Gemelli · Acini di pepe · Fregula · Campanelle · Manicotti · Lasagnette