Rustichella D'abruzzo Radiatore Pasta

$12.00 / 500 g Bagprice is $12.00 by 500 g Bag

by Rustichella d'Abruzzo
Italy

Springy, bouncy, and dense in texture like no other pasta, radiatore does a terrific job of trapping sauce in its ridges for a full, hearty bite. The shape was developed in the 1960s and so named because of its resemblance to a car radiator. Rustichella's version comes direct from Italy—it's made from spring water and durum wheat, producing a wonderfully rustic flavor. Use it to make mac & cheese with our Cave Aged Gruyere and some Maestri d'Italian Pancetta Strips for an extra salty kick.

“I always have this pasta in my panty because it works with everything—tomato sauce, vegetables, macaroni and cheese - and it absorbs sauces to well. I especially like it with a Mornay sauce and some black truffles.”

Murray’s Catering – New York, NY

Durum Wheat Semolina, Water

Allergens: Wheat

The signature bouncy, ridged shape of radiatore pasta makes it ideal for a rich, creamy sauce.
It’s the pasta Murray’s uses in our signature mac and cheese—the ridging allows this pasta to cling onto more cheese than a smoother noodle.
Rustichella D'abruzzo Radiatore Pasta is made according to a traditional Italian recipe.
Using heirloom wheat, the pasta is extruded through a bronze die, a traditional Italia pasta-making tool that shapes and cuts the pasta.
The pasta is air-dried to develop its toasty flavor.

Founded in 1989, Rustichella d’Abruzzo is an Italian, family-owned company that specializes in rustic pastas.
The company is rooted in a pasta-making tradition—the grandfather of current owners Gianluigi and Maria Stefania Peduzzi started his own pasta factory in the 1920s.
The Peduzzi family uses only the best semolina from local durum wheat as the base for their pastas.
Once mixed with mountain water, the pasta is pressed through a traditional bronze die, giving it a distinct, hearty texture.
The pasta dries slowly, at low temperatures, to develop a rich, toasty flavor that sets it apart from the typical noodle and has earned widespread praise.
In fact, when their spelt pasta was featured in a New York Times article in 1991, the company’s San Francisco distributor sold out of the pasta within hours of the story’s publication.

Family Owned