Eduardo's Radiatori Pasta, Bronze-Drawn Egg Pasta, Artisan Radiatore Short Pasta, Ambient Temperature Slow Dried Since 1977, 12oz (4-Pack)

Brand: Eduardo's Pasta Co.

There is radiatori. And then there is Eduardo's. Every premium radiatori on the market is made with semolina and water. Eduardo's is the only radiatori made with cage-free eggs and 100% durum wheat semolina. That single difference changes the flavor, the color, and the way the pasta interacts with everything in the pan. Add bronze drawing - traditional dies that create the rough, porous surface your sauce needs - and ambient temperature slow drying, never above 75°F, and you have a radiatori that performs at a level no semolina-only version can match. Eduardo Morettoni began making pasta this way in San Francisco in 1977. On the same equipment. With the same methods. The Zucchi family continues that tradition today because the pasta speaks for itself. Bronze-drawn. Cage-free egg pasta. Ambient temperature slow dried. San Francisco made since 1977.

• THE ONLY EGG PASTA RADIATORI YOU'LL FIND - AND IT CHANGES EVERYTHING: Every premium radiatori on the market is made with semolina and water. Eduardo's is the only radiatori made with cage-free eggs and 100% durum wheat semolina. That means richer flavor, a more golden color, and a pasta that contributes to the dish rather than just carrying the sauce. Once you cook egg pasta radiatori, semolina-only versions taste flat by comparison.
• BRONZE-DRAWN FINS THAT GRIP EVERY DROP OF SAUCE: Eduardo's Radiatori is shaped through traditional bronze dies, creating the rough, porous surface that makes this shape legendary among serious home cooks. Every ridge, fin, and crevice is engineered to capture thick ragù, chunky vegetable sauces, and rich cream sauces in ways smooth pasta never can. Bronze drawing makes every surface work harder - and you taste the difference in every forkful.
• AMBIENT TEMPERATURE SLOW DRIED - THE WAY NONNA'S DRY THEIR PASTA: Every bag of Eduardo's is dried at ambient room temperature - the way Italian grandmothers have always done it, because they knew something industrial pasta makers forgot. Most premium brands dry at 120°F or higher. Eduardo's never has. Not once in nearly 50 years. Low and slow drying preserves the flavor and structural integrity that high-heat industrial drying permanently destroys. The result is pasta made with intention.
• FOUR BAGS, ONE EXTRAORDINARY SHORT PASTA: Each 4-pack gives you four 12oz bags of Eduardo's Radiatori at pantry-stocking value. The most sauce-gripping short pasta shape in the Italian canon, made with cage-free eggs, bronze-drawn, and slow dried in San Francisco since 1977. Eduardo Morettoni began making pasta this way in 1977. The Zucchi family continues that tradition today, unchanged, on the same equipment, with the same methods.
• THE PREMIUM ARTISAN PASTA MADE IN SAN FRANCISCO SINCE 1977: Eduardo's brings nearly 50 years of San Francisco pasta-making tradition to the most demanding short pasta shape. Bronze-drawn through traditional dies. Made with cage-free eggs and 100% durum wheat semolina. Slow dried at ambient room temperature - never above 75°F. If you've explored the world of premium Italian-style pasta and wondered what egg pasta would taste like in radiatori form - this is your answer.

Size: 1 Ounce (Pack of 4)