The hefty tubes of the Rummo Elicoidali pasta with their spiralling ribs are hollow with a rough ridged surface, enabling sauces to stick to the outside as well as finding their way inside. They pair beautifully with every type of sauce, particularly meat and vegetable ragùs, and are also used in pasta salads and baked pasta recipes.The Rummo story began back in 1846, when Antonio Rummo launched the family business of milling wheat and making pasta in the town of Benevento, not far from Naples. Taking advantage of the region’s pure water and excellent grain, he launched a tradition of artisan pasta-making based on the proprietary ‘Lenta Lavorazione’ method—a slow-processing method with rigorous attention to quality at every step. Extruded with special bronze dies to create a rough, sauce-absorbing surface, the Rummo Elicoidali show what can be done with perfect ingredients painstakingly crafted.
