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Rev up your pasta with Radiators, a ruffly shape that makes any dish look captivating. This tasty Sfoglini pasta is made with premium ingredients and classic Italian techniques to give you the best combination of flavor and texture possible.
Radiatore is a relatively modern pasta shape created around the mid-20th Century. Inspired by the structure of radiators that were commonly found in many Italian homes, Radiatore features a ruffled edge that circles the pasta. The unique design of Radiatore makes it excellent at capturing and holding onto sauces. The ridges and deep grooves on its surface provide ample surface area for thick, chunky sauces to cling to. It also has a hollow, dense structure that allows for sauces and bits of vegetables or meat to nestle inside, ensuring each bite is fantastically flavorful.
Sfoglini Radiators are made with organic semolina flour, a staple element of traditional Italian pasta that helps to deliver the essential al dente texture for a better bite.
Try Radiators baked in Green Chile Chicken Casserole or cool down with our take-out inspired Sesame Peanut Sauce recipe.
These radiators grabbed my homemade sauce and held on tight! It was a match made in heaven. So delicious!
We just finished dinner - Sfoglini Radiators with Butternut Squash and Kale, and we couldn’t stop talking about how good it was! The pasta is the star, for sure. It was exactly right - it indeed captured the sauce in ways I’ve never seen! I mashed the squash a bit before I added the pasta. I also doubled the diced apple at the end. The walnuts added at the end were such a good idea. Next time, I’ll add a little more sage at the start, a little more kale (3 cups instead of 2 cups) and perhaps more butternut squash also. Such a delicious meal. Thanks for the beautiful pasta. It is quite an accomplishment! So glad I bought lots!
We love the quality of the Sfoglini pasta. These little gems are the best when it comes to soaking up "gravy" into their ridges. Our go-to staple casserole with radiators is preparing it just before it's al dente, then combining it with a simple marinara (with or without ground beef) and topping with a layer of mozzarella. Bake it in a 375-degree oven covered with foil for 20 to 25 minutes or so, then finish the last 10 minutes uncovered. In the summer, a classic pasta salad with radiators can be a work of art.
Great taste and shape.
By far the world's best pasta shape and taste!
