Radiatori is a small pasta that works well with a thicker sauce. This pasta is so named because of its textured, wavy lines which could be seen to resemble a radiator. Made from durum wheat semolina, this artisanal pasta is a good source of protein for a hearty meal. Aside from traditional pasta dishes, radiatori is often used in soups, salads and casseroles.

How to Cook Radiatori

Bring 4-5 quarts of salted water to a boil. Gently add pasta and stir for 1 minute. Lightly boil for 8 -10 minutes or until “al dente.” Drain and serve with your favorite homemade sauce.

An Artisanal Process

These cuts are first extruded through brass dies & 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!