casarecce
Radiatori
Radiatori
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Small, squat pasta shapes that are said to resemble radiators. Made with 100% Semolina, each batch of dough is carefully weighed, kneaded and then extruded through bronze dies that give the pasta a rustic and porous texture that holds sauce beautifully.
All our pasta is air dried at low temperatures over a course of 40-60 hours, depending on shape, to preserve the nutrients integrity and achieve the perfect ‘bite’.
How to Cook
1. Bring a pot of water to rolling boil. Add the pasta to the pot.
2. Cook the pasta for 4-5 minutes, stirring gently.
3. Remove with a slotted spoon. SeHow to Cook
Shelf Life - Best before 6 month's from date of MFG.
Delivery Info - Order for this item needs to be placed before 8 pm for next day delivery.
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Cooked a huge batch for the whole joint family plenty of compliments too.
Made a big batch for a family gathering during the festive season, tossed it in a simple butter and herb sauce, and it was the first pan to run empty at the table this time.
Made this the main dish for a small dinner party with a rich mushroom sauce, and every ridge was packed with flavour.
Meal prepped a batch for the week held its bite and shape perfectly.
Gifted a box to a friend who's always experimenting with new pasta shapes, and she said she'd never seen anything with this many ridges before, calling it the most interesting box in her pantry.
- 5 stars: 7 (54%)
- 4 stars: 6 (46%)
- 3 stars: 0 (0%)
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- 1 star: 0 (0%)
Cooked a huge batch for the whole joint family plenty of compliments too.
Made a big batch for a family gathering during the festive season, tossed it in a simple butter and herb sauce, and it was the first pan to run empty at the table this time.
Made this the main dish for a small dinner party with a rich mushroom sauce, and every ridge was packed with flavour.
Meal prepped a batch for the week held its bite and shape perfectly.
Gifted a box to a friend who's always experimenting with new pasta shapes, and she said she'd never seen anything with this many ridges before, calling it the most interesting box in her pantry.
Butter, garlic and parmesan on a tired weeknight, and the ridges made even that simple combination taste properly indulgent.
So many folds and ridges genuinely the best sauce-to-pasta ratio I've had.
My son took one look at the box and said these looked like tiny car parts, and now he calls this the 'car pasta' at every dinner since, which honestly makes him eat faster.
Never seen this shape before picking it up on a whim, and it turned out to be one of the best sauce-holding pastas I've tried.
Simmered a rich meat ragù and let it sit in every fold outstanding texture.
Made a cold pasta salad for a work potluck with cherry tomatoes, feta and a simple vinaigrette, and all those little ridges held onto the dressing far better than any smooth shape I've used before.
Tossed with a spoon of basil pesto, and the ridges grabbed so much of it that I barely needed extra on top.
Baked this with cheese and marinara every ridge came out perfectly coated and gooey.