Garofalo Radiatori No. 87 is a 16 oz (454 g) bag of ridged, radiator-shaped Italian pasta made in Gragnano, near Naples, from 100 percent durum wheat semolina. It's a genuine Italian import, available as a Single, Pack of 3, or Pack of 6, shipped fast from our New Jersey warehouse.
Garofalo Radiatori No. 87: Ridged Pasta from Gragnano for Chunky Sauces
- Ridged, sauce-catching shape — the ruffled radiator profile is designed to trap chunky sauce in its folds
- 100 percent durum wheat semolina — a single-ingredient pasta with no additives
- Bronze-drawn — drawn through bronze dies for a rougher surface that holds sauce better than a smooth die
- Slow-dried — dried at a slower pace than mass-market pasta for a firmer bite
- Made in Gragnano, Italy — produced by Pastificio Garofalo in the Gragnano PGI pasta-making region near Naples
- Pack options — Single, Pack of 3, and Pack of 6 for stocking the pantry
How to Use
Add the pasta to a large pot of well-salted, rapidly boiling water and cook for about 8 minutes, tasting a piece near the end for a firm, al dente bite. Reserve a cup of the starchy pasta water before draining, then stir a splash into your sauce to help it cling to the ridges. Store the unopened bag in a cool, dry pantry, and once opened, reseal it tightly or move the pasta to an airtight container.
About Garofalo
Garofalo has been making pasta in Gragnano, near Naples, since 1789. Gragnano's spring water, sea breeze, and sunny climate are part of what gives La Pasta di Gragnano its reputation, and several Garofalo shapes carry the Protected Geographical Indication (PGI) that ties them to the town. The pasta is bronze-drawn and slow-dried, a traditional process that leaves a rougher surface for sauce to cling to. Browse more imported pasta in our Pasta collection. Learn more at garofalo.com.
Frequently Asked Questions
What sauces pair best with Radiatori pasta?
Radiatori's ridged, accordion-like folds are built to catch thick sauces, so it works well with chunky meat ragu, thick vegetable sauces, and creamy cheese sauces, and it also holds up in baked pasta dishes. The deep ridges mean each piece carries more sauce than a smooth pasta shape of the same size.
How long should I cook Garofalo Radiatori?
Boil Radiatori in generously salted water for about 8 minutes for an al dente texture, though exact timing can vary slightly by pot and altitude, so tasting a piece near the end is the most reliable check. Draining a minute early and finishing the pasta in the sauce pan also helps it absorb more flavor.
Why is this pasta shape called Radiatori?
Radiatori means radiators in Italian, and the name comes from the pasta's ruffled, ridged profile, which resembles the fins of an old-fashioned heating radiator. The shape was designed to maximize surface area so more sauce clings to each piece compared with a smooth pasta cut.
Is Garofalo Radiatori made from a single ingredient?
Yes. The only ingredient is durum wheat semolina, with no eggs, additives, or preservatives in the recipe. It is made in Gragnano, near Naples, in a region that carries Protected Geographical Indication status for pasta, and shoppers should read the printed label for the most current ingredient details.