Same great flavor and dedication to highest quality production methods by Rummo with their gluten-free line of pasta made from brown rice and both yellow and white non-GMO corn blended with steam. With this steam processing, a soft, balance dough is obtained, which is then extruded through bronze dies - creating a rough-surfaced pasta that holds the sauce perfectly.
Net weight: 12oz/340gr
The day the Rummo family decided to make a great pasta, the head of the family consulted his watch and said: "This is the moment - and it always will be - to find the best wheat in the world". And so, without further ado, they set out with their three horses Bruto, Baiardo and Bello.
Once over the bridge by the mill, they headed for the Sannio valley…
From that moment, Rummo have selected only the best durum wheat that nature has to offer, the only ones able to ensure Rummo pasta has the right protein content. Rummo pasta is only made with the purest water from the Sannio valley.
It was 1846 and machines were taking over the world. Their incessant humming seemed to say: "Faster, faster, even faster..." and the Rummo family wondered whether to pay more attention to the world of nature or that of man. "What is better for our pasta, the speed of man or the slowness of nature?" Nature herself suggested the answer: "Everything on earth happens in its own time, you need to listen, the pasta shall tell you how much time it needs…
The Lenta Lavorazione (slowly crafted) method comes directly from the traditional and artisan way of making pasta. Careful research into the best ingredients, handled with care and without hurrying, respecting their needs and characteristics and following the rhythm of nature.
Thanks to the Lenta Lavorazione method and the care taken by our pasta makers, Rummo pasta is now certified for holding its shape when cooked and for the quality of the flours used.
The result is a pasta which is guaranteed to hold its shape and texture when cooked for the right time.