Rummo Italian Pasta Variety Pack, 5 Shapes, 16 oz, 5 Pack
$38.99
Product Details
This Rummo Italian Pasta Variety Pack brings five classic shapes: spaghetti, fusilli, penne rigate, farfalle and ziti. Made in Italy with Rummo's slow production method, the pasta holds a firm, al dente bite and works with everything from light olive oil sauces to hearty baked dishes.
The pack holds five 16 oz boxes, one of each shape, 80 oz in all.
Ingredients
Allergen Information
Manufacturers can change formulations at any time, so always read the physical label before consuming.
Directions & Storage
Rummo Italian Pasta Variety Pack, 5 Shapes,...
$38.99
The Complete Guide
About Rummo Pasta
Rummo is an Italian pasta brand. The brand says its pasta is made with a slow method it calls Lenta Lavorazione, which it describes as the basis for the pasta's performance and quality.
About This Variety Pack
This pack holds five 16 oz boxes, one each of spaghetti, fusilli, penne rigate, farfalle and ziti, 80 oz in all.
Recipe Pairings From The Brand
- Spaghetti No. 3 with fresh tomatoes, garlic, chili and basil.
- Whole Wheat Fusilli No. 48 with savoy cabbage, potatoes and melted sage butter.
- Penne Rigate No. 66 with kale, burrata and seasoned bread crumbs.
Recipes to Make
Spaghetti No. 3 with Fresh Tomato and Basil
- 250 g Rummo Spaghetti No. 3
- 500 g oblong tomatoes
- Fresh basil
- 2 garlic cloves
- 1 fresh chili pepper
- Extra virgin olive oil
- Salt
- Cut a shallow cross into the base of each tomato, then blanch in boiling water for about 1 minute.
- Move the tomatoes to a bowl of cold water with ice. The skins will split and peel off easily.
- Peel the tomatoes, cut them into strips and set aside.
- In a sauté pan, warm olive oil with the garlic, chili and basil.
- Add the tomato strips and sauté for 1 minute. Add salt and turn off the heat.
- Cook the spaghetti in a large pot of salted boiling water until done.
- Drain the pasta directly into the pan with the tomatoes. Turn the heat back on and toss.
- Remove from the heat, then discard the garlic and chili.
- Finish with a drizzle of olive oil and more fresh basil. Plate and serve.
Whole Wheat Fusilli No. 48 with Cabbage, Potatoes and Sage Butter
- 250 g Rummo Whole Wheat Fusilli No. 48
- 200 g savoy cabbage
- 200 g potatoes
- 150 g Bitto and Casera cheese
- 80 g butter
- Garlic cloves, unpeeled
- Sage leaves
- Black pepper
- Salt
- Extra virgin olive oil
- Cut the butter into small pieces and melt it slowly with the unpeeled garlic and sage until it turns hazelnut colored.
- Bring a pot of water to a boil. Cook the chopped potatoes and savoy cabbage for 10 minutes.
- Add salt to the same pot and cook the fusilli in it until done.
- Meanwhile, cut the Bitto and Casera cheese into small pieces.
- Drain the pasta, potatoes and cabbage. Off the heat, toss everything in the pot with the flavored butter and cheese.
- Serve with freshly ground black pepper and two crispy sage leaves.
Questions About This Product
The things people actually want to know before they cook with it.
Is this Rummo's gluten-free pasta?
What Shoppers Say
Honest reviews from people who actually bought it.