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Italy Chronicles

The Italy You Don't Know

You are here: Home / Autumn and Winter Food / Rummo Pasta is No Ordinary Pasta

Rummo Pasta is No Ordinary Pasta

March 13, 2007 by Alex Roe

I have discovered Rummo pasta and I like it. Why is it a cut above your run-of-the-mill Italian pasta? Well, for two reasons.

UPDATE: October 20th 2015 – Via reader Alecia (see comments below) I have been told the premises of the company that makes Rummo Pasta have been badly damaged by stormy weather. Now is the time to give Rummo pasta a try as by doing so, you may well help the company keep going and making this excellent pasta. Over to you and thanks in advance. Read on to find out why Rummo pasta is, in my opinion, well worth trying.

Firstly, because Rummo use good quality (Australian!) wheat, Rummo pasta has a higher than normal protein level, and secondly, because Rummo’s special slow manufacturing process creates a higher quality pasta.

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Rummo’s Lovely Pasta

Indeed, I have found that the pasta dishes using Rummo pasta are richer and have more body than other more everyday pastas – but, be warned, if you overcook this pasta, you will ruin it.  A boiling time is given on all packets, but you should keep testing the cooking pasta regularly, every few minutes or so, until you think it is cooked in the way you want it to be.

In practice, how long you need to keep that pasta boiling depends on the type of pasta (fusilli, farfalle, spaghetti, etc.) the quantity of water, and whether the water is boiling vigorously or not – and, of course, how you like your pasta.

From experience I’ve found that the time given on pasta packets is something of a minimum, but I’m no expert pasta preparer.  I tend to like my pasta tender, but not floppy, however I’m not too keen on pasta cooked ‘al dente’.  ‘Al dente’ means that pasta is only just cooked and still a little hard.  Many Italians prefer their pasta this way.

Note that cooking pasta ‘al dente’ is something to be done with dried, but not fresh, pasta.

Rummo Pasta is in America

Rummo’s special ‘Lenta Lavorazione’ pasta, as it is known, is available in the States, and it can now be found in the UK too.

Apparently Rummo pasta is distributed to Italian restaurants in the US, so if Italian-American restaurateurs, and more importantly, their customers give it the thumbs up, it must be OK.

If you would like to know more about the subject of ‘lenta lavorazione’, there is an article about it here.  Many thanks to Phil of moveablefeast for this link.

Try Rummo pasta! You may well like it.  As well as being great every day you feel like a pasta dish, Rummo pasta would be good for those special occasions when pasta which is a cut above the rest is called for.

Visit the Pasta Rummo website.

Note: Italy Chronicles may earn an affiliate commission if you purchase something through links in articles on this website. As an Amazon Associate I earn from qualifying purchases.

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Filed Under: Autumn and Winter Food, Italian food Tagged With: pasta, restaurants, slow food

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Comments

  1. Alecia Caine says

    October 19, 2015 at 9:49 am

    I saw your article on Rummo pasta. Did you know there was a huge rain storm in Benevento, Italy and the Rummo Pasta manufacturer is severely damaged…there is a plea to purchase the pasta and help the company survive…maybe you can help spread the word. Thanks…Alecia Caine…I’m an American who lives part time in Guardia Sanframondi, in Benevento…Thanks

    • Alecia Caine says

      October 19, 2015 at 9:51 am

      We had a disastrous flood in Benevento a couple days ago near the area i live in Italy. Over 6 inches of rain fell within a couple of hours…many livelihoods were lost as agriculture and vineyards were washed away….there is an appeal to save the local pasta company which is under water from the river rising. This reminds me of the earthquake in Modena that threatened the livlihood of makers of Parmigiano cheese. The Netflix documentary, Chef’s Table featuring Chef Massimo Bottura, owner of Osteria Francescana, considered the 3rd best restaurant in the world created a simple pasta recipe using the cheese, and there was an appeal to save the Parmigiano cheese. Restaurants around the world joined in solidarity to make a dish that saved the industry…millions of Euros worth of Parmigiano cheese were shipped all over the world and so many livelihoods were saved. BUY RUMMO PASTA!! http://Www.pastarummo.it

  2. Ohiogirl says

    April 20, 2009 at 9:49 pm

    Alex,

    I think Rummo IS wending it’s way through the US.

    In Los Angeles, the market I find it at sometimes, is “Superking” on San Fernando. It’s a giant ethnic market with great sales.

    However I just got a call from my dad, and Rummo was featured in a weekly ad for Marc’s (a discount food/drug chain in Ohio). I don’t know if they will carry it regularly, but for one week they had it three pounds for $2. My dad stocked up!

    I have yet to see it in the “regular” grocery stores, but if I do, I’ll let you know.

    • Alex says

      April 20, 2009 at 9:52 pm

      Thanks for the update, Ohiogirl,

      Good to hear that Rummo is invading the States, well, sort of!

      And you have converted your Dad too!

      Maybe you should apply to Rummo for the job of sales rep!

      Best,

      Alex

  3. ohiogirl says

    January 22, 2009 at 5:42 am

    Alex,

    I spoke to the manager of my grocery and it is not a pasta that they are able to get every week. However when I told him how well regarded it is and how good it was, he smiled. He’d WONDERED why they had gone through three entire pallets of the pasta in a week! He said that he’d tell his buyers to keep their eyes out for it and it looks like he did. It’s back on sale this week!

  4. ohiogirl says

    January 4, 2009 at 7:15 pm

    Oops!

    Alex, when I said “one off” I meant that it was a special deal, only to be available at that one time. I have no questions about it’s quality, it is Excellent!

    This week I’ll be back at that market, hoping it is still on the shelves…

    Happy new year to you,

    Ohiogirl

  5. ohiogirl says

    January 4, 2009 at 4:07 am

    Rummo pasta showed up at my favorite grocery in Los Angeles and after googling I had to try it.

    Wow.

    I hope it is there as a regular feature and not a “one off” as the quality and texture is EXCELLENT. Kudos to Rummo!

  6. moveablefeast says

    March 15, 2007 at 1:38 am

    Hi Alex,

    Just remove the final period (i.e., “.”) from the link and you’ll be taken there.

  7. Alex says

    March 14, 2007 at 9:05 am

    Hi Phil,

    I hope you do manage to find Rummo pasta in Canada, but I’m not sure it is available there yet. I shall speak to the little bird.

    Thanks for the link – I know that Rummo is distributed in the states, but the ‘Lenta Lavorazione’ pasta is quite a new product and I don’t know when it will appear State or Canada side. Maybe I can find out and if I do, I’ll post about it.

    All the best,

    Alex

    • Carlo Gambale says

      August 20, 2015 at 5:14 pm

      Hello,

      I agree with the high quality of Rummo Pasta! It has been selling well here in our Specialty foods store in Stoney Creek, Ontario, Canada. Contact us at Nardini Specialties if you are interested in trying this amazing pasta. Here’s our website: http://www.nardinispecialties.ca – 184 Hwy 8 Stoney Creek, Ontario L8G 1C3

      Ciao

      Carlo Gambale
      Grocery Manager
      Nardini Specialties

      (Italy Chronicles’ Editors Note: Am happy to see information like this on where Rummo pasta can be found around the world. In fact, you can tell the world about your Italian food store here: Help People Find Your Italian Food Store )

  8. moveablefeast says

    March 14, 2007 at 1:36 am

    Nice to know about this. I’m in Canada and will have to look to see if its available here. It would be a nice substitute to making my own pasta and avoiding that aweful cardboard stuff you get at the local supermarket. While looking up Lenta Lavorazione I found this article that may be of interest to US foodies: http://www.specialtyfoodamerica.com/Corporate%20News/Rummo_Pasta_History_and_Exclusive_Lenta_Lavorazione_Process.htm

    Thanks for the great post….

    Phil @ http://moveablefeast.wordpress.com

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