Organic Durum Semolina Radiators Pasta - Gabrielle's Biloxi
Organic Durum Semolina Radiators Pasta - Gabrielle's Biloxi
Organic Durum Semolina Radiators Pasta - Gabrielle's Biloxi

Organic Durum Semolina Radiators Pasta

Organic Durum Semolina Radiators Pasta

Regular price $5.99

Organic Durum Semolina Radiators Pasta

Traditionally named radiatore, after old cast-iron steam radiators, our radiators have nooks and ruffled edges that capture extra sauce to offer a superb bite every time. The design development for radiatore dates to between the two World Wars making it one of the newer shapes in the lineage of dried pasta.

  • Great for chunky tomato sauces, add hunks of bacon and sausage, or combine with arugula, tomato, and onion.
  • 16oz.

These noodles can typically ship in a day.

Gabrielle's Biloxi, MS


Recipe Pictured: 


The nooks and ruffled edges of our Organic Radiators fill with fragrant sage, sweet butternut squash and kale. For this recipe, we prefer Lacinato, or Tuscan kale, for its textured deep green leaves. Crisp apples and walnuts finish off this fall inspired dish.



  • 8 oz. Sfoglini Radiators
  • 2 cups butternut squash, diced
  • 1/4 cup sage, julienned
  • 2 cups chopped kale (Lacinato or Tuscan work best)
  • 1 small garlic clove, sliced
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. butter, divided
  • 2 cups water
  • 1/2 cup diced crisp apple (do not dice until ready to use so apples do not oxidize)
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup walnuts, roughly chopped
  • Salt and fresh cracked pepper


Heat 2 tablespoons of olive oil and 1 tablespoon butter in a pan over high heat. Once the oil and butter are bubbling in the pan, toss in the sage and fry on high heat for 30 seconds. Add the squash and garlic and sauté for 2 minutes until the squash is lightly browned. Add the kale and 1/2 teaspoon of salt. Once the kale starts to wilt, add 2 cups of water, turn heat down to medium and cook for another 10 minutes, until the squash is tender but not falling apart.

Meanwhile, heat 3 quarts of salted water in a large pot and bring to a boil. Add Sfoglini Radiators and cook for 5-8 minutes. Strain and add the pasta to the squash along with 2 oz. of pasta water, 1 tablespoon butter and cook altogether for 2 minutes.

Divide the pasta among 4 serving bowls. Top each serving with walnuts, apples and grated Parmesan. Season to taste with salt and pepper and serve.

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    1765 Popps Ferry Rd Ste G
    Biloxi, MS 39532
    Contact us at or 228-385-0550 with any questions!
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