Rummo Tagliatelle, a typical shape from Emilia-Romagna cuisine, works well with all types of sauces. It’s also an excellent choice for making “sformati,” or molded preparations.
Cooking time is 3 minutes.
Ingredients: Durum Wheat Semolina, Eggs. Contains Gluten.
Meet the Makers
Rummo was founded in 1846 in Benevento in the southern region of Campania. Six generations of master pasta-makers later, Rummo has become well known for their high-quality pasta and signature method, 'Lenta Lavorazione'.
This process, which directly translates as 'slow production', was first created out of resistance to the increasing use of machinery in the place of manual craftsmanship; The result is a pasta that remains 'al dente', even when re-heated. Rummo is the only pasta to have external certification for its quality and performance.