It will be no surprise that this pasta is named after the old fashioned radiators. This small condensed shaped pasta is an ideal candidate for thick sauces. Imagine, the sauce getting into all the ridges and; a lot of sauce in each and every bite.
Severino pasta is extruded through brass dies and then dried for 24 hours. They proudly make over 25 shapes and cuts of dry pasta.
Joseph and Anna Maria Severino learned the art of pasta making from a master in Rome. They came to the U.S. in 1971 and decided to introduce a delicious pasta made of 100 percent semolina. Over 30 years later, the 2nd generation of Severinos share the same passion for pasta as Joseph and Anna Maria. Severino Pasta contains no preservatives, artificial coloring, or flavors.
Ingredients:drum wheat semolina, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid.