Organic Durum Semolina Radiators
Organic Durum Semolina RadiatorsAdd to My List
16 oz / $0.25 per oz
Yes, radiator-shaped pasta is a thing. Traditionally known as "radiatore", this organic pasta has all the nooks and crannies for your pasta sauce to really get in there—a.k.a more tasty bites.
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Pasta nights won't ever be the same again. This radiator pasta has a unique, ruffly shape that holds the sauce together so well, every bite is going to be oh-so-saucy. We're also nerding out over the fact that the first ever radiator pasta was designed between the two World Wars, so it's actually one of the newest pasta shapes to around.
- Made In The USA
- Sustainable Agriculture
- Recyclable Packaging
- Recycled Content Packaging
- TerraCycle Packaging
Remove the plastic window and recycle it through TerraCycle. The box is curbside recyclable.
These are general guidelines for broadly-recyclable materials. Check with your local recycler to confirm what they take.
Hive Five™ Certified
No need to guess what's in your food or how it was made. Our experts vet every product for ingredient integrity, responsible sourcing, and great taste using our own criteria called the Hive Five.
low carbon footprint
How it does good
Working with local American farms to make pasta the Italian way
Made with American ingredients and Italian techniques, Sfoglini pastas are the best of both worlds. What is the Italian technique, you might ask? It's traditional bronze dies and slow-drying the pasta for optimal flavors and nutrients. And it makes the texture rough, so your delicious sauce actually sticks to the pasta and doesn't just slide off! Plus, "pasta made in New York's Hudson Valley" just has a nice ring to it, don't you think?
Sfoglini sources all their grains from the best farms in North America to create fifteen different organic durum semolina pastas.Learn More
low carbon footprint
Sfoglini works with wheat suppliers to expand organic farming land and supporting regenerative farming practices.Learn More
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About the Brand
Sfoglini was born from the vision of Chef Steve Gonzalez who has been a part of some of the most formidable pasta programs in New York City (Insieme, Hearth, Roberta’s, and Frankies Sputino) and former creative director Scott Ketchum. They talked for years about bringing a superior, locally produced pasta to New York City. Their vision became a reality in July 2012 when they opened their doors in the old Pfizer building in Williamsburg, now home to several small food manufacturers.
*How to use
Use this pasta for chunky, meaty sauces or combine it with arugula, tomato, and onion for a simple but flavorful dish.