Radiatori
Also known as: radiators 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 |
What it includes
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”; De Cecco places the shape among those inspired by mechanics and the automotive industry in the early twentieth century.
How long do radiatori cook?
It depends on the producer: 8 minutes for Garofalo n.87, 11 (9 al dente) for De Cecco n.199, 10–12 for Barilla Al Bronzo organic.
What do radiatori go with?
De Cecco suggests dense meat or fish sauces, green vegetables, strong cheeses and pasta salads; Garofalo courgettes, green asparagus and alla Genovese.
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