Radiatori

Radiatori are small, squat pasta shapes that are said to resemble radiators. Although it is rumored they were created in the 1960s by an industrial designer, their invention was actually between the First and Second World War. They are often used in similar dishes as rotelle or fusilli, because their shape works well with thicker sauces. They are also used in casseroles, salads, and soups.

History

The exact origin of radiatori is unclear, but it is believed to have been invented between the First and Second World War. The shape was likely inspired by the invention and widespread use of the radiator. Despite the industrial inspiration, the pasta shape has been widely embraced for its unique ability to hold sauce.

Use in dishes

Radiatori are a versatile pasta shape, used in a variety of dishes. Their unique shape allows them to hold more sauce than many other pasta shapes, making them a popular choice for dishes with thick, hearty sauces. They are often used in pasta salads, casseroles, and soups, where their shape can add an interesting texture.

Cooking

Like most pasta, radiatori are boiled in water until they reach the desired level of doneness. The cooking time can vary depending on the specific brand and thickness of the pasta, but generally, they are cooked for 8-12 minutes.

See also

• Pasta
• Rotelle
• Fusilli

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