In Italy, pasta is considered to be perfectly cooked when it is "al dente" or in other words, "to the bite". This means the pasta isn't sloppy and it picks up the sauce evenly, so that you can enjoy the richness of the flavour as well as the silkiness of the pasta. Rummo gluten free pasta is made with rice and GMO-free corn. The pasta is drawn through a bronze die, to give the pasta a texture that sauce will cling to. Rigatoni is ideal for meat, cheese and chunky vegetable dishes as the tubes collect all of the ingredients for a fuller taste.
Rummo pasta is the only certified pasta to guarantee that it will hold its shape and texture when cooked for the right amount of time. It takes away the guesswork from your cooking, so even if you go over the suggested cooking time, the pasta will always be perfectly cooked. Even if you cook it at lunch time and re-heat it at dinner, the pasta will remain just as good as when you first cooked it. This is thanks to the "Lenta Lavorazione method" and the craftmanship of these expert producers. Rummo have been master pasta makers since 1846 and their story begins with their three horses, Bruto, Baiardo and Bello exploring the land in Sannio, looking for the best durum wheat. Each journey began and ended in Benevento, on the historical San Cosimo bridge by the river Sabato, where the family set up a mill. The water from the river turned the mill wheels and Antonio Rummo began to make pasta. In those times, Benevento was a strategic site for the ancient craft of the miller. Merchants of the time, who sent their grain from "Capitanata" to Naples via Benevento, took advantage of this to transform it into flour of the highest quality. Today, after over 160 years and six generations of the family, the ancient Rummo pasta factory of Via dei Mulini has become part of the old town of the city of Benevento and testimony of an ancient tradition.
Wholemeal rice (36%,) yellow corn (32.5%), white corn (20%), rice (8%), potato starch (3%), emulsifier: E471.