5 ms·
Radiatori – pasta shaped like a radiator to maximize heat exchange
- lippel82 6y agoTrapping sauce, ok. But heat exchange? Why would you need optimal heat exchange? And why should a complex shape such as this have better heat exchange than an "unrolled" plane like, e.g. Tagliatelle?
- hansvm 6y agoFast heat exchange could be a useful property if you wanted to, e.g., stop cooking at a well-defined stage both internally and externally. The faster you can cool down the pasta the less the interior will overcook. I see no good reason this would have better heat exchange than an unrolled plane. It has a slightly lower surface area to mass ratio (assuming equal thicknesses), and I'd expect the ridges to be more likely to trap water and air, giving the pasta a higher thermal mass and/or reduced pasta/water boundary area. I'm not an expert though.
- ncmncm 6y agoIt is clearly not about heat exchange, but adsorption of sauce. It is amazing what rot is showing up on Wikipedia lately.
- SlackingOff123 6y ago> Their design creates hollows to trap sauce. The wikipedia article doesn't mention heat exchange being the reason for the shape (unless it has been edited in the meanwhile).
- ncmncm 6y agoI fixed it myself.
- type0 6y agoMeanwhile, good articles are being deleted all the time because those aren't newsworthy enough