Rummo — made slowly, for a reason.
Since 1846, Rummo has been making pasta in Benevento, Italy. At the heart of the brand is its Lenta Lavorazione® method — a slow, carefully controlled process designed to create pasta with exceptional texture and cooking performance.
Rummo pasta is extruded through special bronze dies, giving it the characteristic rough surface that helps sauce cling to the pasta rather than slide off. Each shape is then dried according to its own specific time and temperature.
To read more about the Lenta Lavorazione® method click here.
What arrived
Spaghetti Grossi, Penne, Paccheri, Rigatoni, Linguine, Spaghetti Grossi and Penne Rigate — classic Rummo shapes selected for the way they pair with different sauces.
How to cook it
Salt the water generously and cook until al dente. Before draining, keep a little pasta water.
Finish the pasta directly in the pan with your sauce, adding a spoonful of pasta water and tossing everything together.
That final step allows the sauce to coat Rummo's rough surface — and is exactly where the difference of bronze-die pasta comes through.
Rummo. Lenta Lavorazione®. Made in Italy since 1846.