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Rustichella D'abruzzo Radiatore Pasta

$11.00 / 500 g Bag
rustichella d abruzzo radiatore pasta specialty foods
Rustichella D'abruzzo Radiatore Pasta
  • 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. Try it with our Murray's Mac & Cheese Blend and some La Quercia Pancetta 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

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