Radiatori vs Trottole
Radiatori is squat cylinder with deep fins, like a car radiator. Trottole is spinning top, a ribbon wound around a central pin.
Side by side, to scale
10 mmRadiatori: 25 to 35 mm by 15 to 20 mm
Trottole: 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 | Squat cylinder with deep fins, like a car radiator | Spinning top, a ribbon wound around a central pin |
| Length | 25 to 35 mm | 25 to 35 mm |
| Width or diameter | 15 to 20 mm | 15 to 20 mm |
| Surface | Ridged | Smooth |
| Hollow | No | No |
| Dough | Semolina and water | Semolina and water |
| Cook time | 10 to 12 min | 10 to 12 min |
| Brands with a page | De Cecco, Rummo, Garofalo, La Molisana | not measured |
| Catalogue numbers | De Cecco no. 199, Rummo no. 137, Garofalo no. 87, La Molisana no. 73 | not measured |
| Cook time across brands | 8 to 9 min | not measured |
| Brand dimensions | Rummo: 25 mm long | not measured |
| 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 | 6 | 8 |
| Pairs with | Cream sauce, Mac and cheese, Vegetable ragu, Pomodoro, Pasta salad, Four cheese | Cream sauce, Sausage ragu, Vegetable ragu, Pomodoro, Pasta salad |
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.
Trottole
A coiled ribbon takes cream and chunky sauces: sausage, mushrooms, a thick tomato, a vegetable ragu. It also works cold.
Can you swap them?
Radiatori for trottole: yes, a finned shape.
Both take Cream sauce, Vegetable ragu, Pomodoro, Pasta salad.
Only radiatori: Mac and cheese, Four cheese.
Only trottole: Sausage ragu.
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.