|Place of origin:|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
Radiatori are small, squat pasta shapes that are said to resemble radiators. They were created in the 1960s, by an industrial designer. 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.
Radiatori somewhat resemble rotini in shape, but are generally shorter and thicker with a ruffled edge, circling the pasta. They are modelled after an old industrial heating fixture, which contains a straight pipe with concentric, parallel fins. Their design maximizes the surface area, for heat exchange, as well as for absorbing flavor and trapping sauce.
|This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it.|