Creste di gallo vs Radiatori
Creste di gallo is curved ridged tube with a ruffled crest along the outer edge. Radiatori is squat cylinder with deep fins, like a car radiator.
Side by side, to scale
10 mmCreste di gallo: 25 to 35 mm by 12 to 18 mm
Radiatori: 25 to 35 mm by 15 to 20 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Short shapes | Short shapes |
|---|---|---|
| Region | All of Italy | All of Italy |
| Section | Curved ridged tube with a ruffled crest along the outer edge | Squat cylinder with deep fins, like a car radiator |
| Length | 25 to 35 mm | 25 to 35 mm |
| Width or diameter | 12 to 18 mm | 15 to 20 mm |
| Surface | Ridged | Ridged |
| Hollow | Yes | No |
| Dough | Semolina and water | Semolina and water |
| Cook time | 10 to 12 min | 10 to 12 min |
| Brands with a page | not measured | De Cecco, Rummo, Garofalo, La Molisana |
| Catalogue numbers | not measured | De Cecco no. 199, Rummo no. 137, Garofalo no. 87, La Molisana no. 73 |
| Cook time across brands | not measured | 8 to 9 min |
| Brand dimensions | not measured | Rummo: 25 mm long |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | 5 | 6 |
| Pairs with | Cream sauce, Sausage ragu, Pomodoro, Baked (al forno), Mac and cheese | Cream sauce, Mac and cheese, Vegetable ragu, Pomodoro, Pasta salad, Four cheese |
Creste di gallo
Tube, ridges, and a ruffle, so it takes cream, cheese, a sausage sauce, and a thick tomato. A good choice for a baked dish.
Radiatori
Deep fins trap everything. Cheese sauces, cream, thick tomato, a chunky vegetable sauce, a cold dressing. It is one of the best shapes for a thick sauce that needs to cling.
Can you swap them?
Radiatori for creste di gallo: yes, a finned shape.
Both take Cream sauce, Pomodoro, Mac and cheese.
Only creste di gallo: Sausage ragu, Baked (al forno).
Only radiatori: Vegetable ragu, Pasta salad, Four cheese.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.