Radiatori

Radiatori, handmade pasta with lemon pepper

Handmade Radiatori from the Churfränkische Nudelmanufaktur in Klingenberg, seasoned with our lemon-pepper spice blend. The radiator-shaped spirals with their rough surface hold sauce particularly well, joined by a fresh, citrusy note with a fine peppery heat.

How to use

Cook the Radiatori for 10 to 12 minutes in plenty of salted water until al dente. They are lovely as a summery pasta with olive oil, garlic and parmesan, go well with prawns, salmon and chicken and harmonise with lemon cream sauces. They are also a treat as a fresh pasta salad with herbs.

Important: Store in a cool, dry place. Thanks to the rough surface the pasta binds plenty of sauce, so keep the sauce a little looser.

At a glance

• Handmade Radiatori from durum wheat semolina
• Seasoned with lemon pepper for a fresh, citrusy note
• Rough surface, holds sauce particularly well
• Versatile for summery pasta and fish dishes
• From the Churfränkische Nudelmanufaktur in Klingenberg

Goes well with

For more of that fresh, citrusy seasoning, reach for our lemon pepper. For variety on the plate our Linguine No 13 and Rigatoni fit well.

Frequently Asked Questions

How long do I cook Radiatori?
About 10 to 12 minutes in plenty of salted water, until al dente.

Who makes the pasta?
The Radiatori are made by hand from durum wheat semolina at the Churfränkische Nudelmanufaktur in Klingenberg and seasoned with our lemon pepper.

Which sauces go best?
Lemon cream sauces, light white wine sauces and gentle Mediterranean tomato sauces. The rough surface picks them up especially well.

Are the Radiatori vegan?
Yes, they are made from durum wheat semolina, lemon pepper and water, with no egg.