From the beginning of the twentieth century, many forms of pasta have been inspired by mechanics and the automotive industry, such as Rotelle (cogs) or Lancette (clock hands).
Radiatori (radiators) are also part of this tradition and are cylinder-shaped with wavy fins across them which are really good for capturing sauces.
They are particularly suited for preparing plates of pasta served with dense, colourful sauces of meat of fish, with green vegetables or vegetables, or strong cheeses.
Try them when preparing delicious, colourful pasta salads.
Available in 500g pack.s
Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta and were created to be eaten with traditional pesto.
It is precisely the flattened section and slightly convex shape of this pasta that makes it perfect for trapping the sauce and bringing out all the different flavours.
It is excellent just with butter and sage, or combined with fresh tomato based sauces, with vegetables and aromatic herbs, or quick, spicy sauces prepared with extra virgin olive oil, garlic, red pepper, anchovies and capers.
It is also ideal with sauces made with shellfish and seafood and with "white" sauces prepared with cream, mascarpone, soft or melting cheeses with the addition of spices such as saffron, horseradish, curry and ginger.
Available in 500g or 3 Kg packs.