Pasta
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Rummo Cannelloni all’uovo | Nº 176

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Cannelloni is the ideal hiding places for scrumptious fillings and savory sauces that bubble and meld while baking. From the classic ricotta with meat ragù to the trendier radicchio cream with ground hazelnuts: divine.
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Rummo Casarecce | Nº 88

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Shaped like a small, smooth scroll, Casarecce is perfectly sculpted to hold sauce inside its curved hollows. It’s appropriate with classic ragù but also with more imaginative preparations such as cream of fava beans.

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Rummo Gnocchi

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Light, gratifying dumplings with the delicate flavor of fresh, 100% Italian potatoes and pronounced ridges that capture and accentuate flavor.
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Rummo Lasagne all’uovo | Nº 173

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Made with fresh eggs, each rectangular sheet of our Egg Lasagne has a rough, porous surface that soaks up the rich flavors of your sauces as they bake and bubble in the oven. With a Bolognese ragù? Exquisite.
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Rummo Paglia e Fieno all’uovo | Nº 105

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Of Emilian origin, Paglia e Fieno (Straw and Hay) is a delicious blend of colors and flavors. Classic yellow egg tagliatelle is served with green tagliatelle which owes its color to the addition of spinach to the dough.
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Rummo Pappardelle all’uovo | Nº 101

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Papardelle, thanks to its superior width and rough surface, is ideal for clinging to full-bodied sauces and bringing out maximum flavor. This holds especially true of ragùs based on game or porcini mushrooms.
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Rummo Semi di orzo | Nº 27

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Excellent for the preparation of soups, Semi di Orzo introduces young eaters to the wonderful world of pasta. Ideal with meat and vegetable broths, this seed-shaped pasta is also at home in dense, velvety soups.
 
 
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Rummo Spaghetti alla chitarra | Nº 104

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Traditionally cut with tightly pulled parallel wires (think guitar strings), Spaghetti alla Chitarra has a rough, absorbent surface ideal for flavor-rich recipes such as “alla gricia,” “al ragù,” or “all’Amatriciana.”
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Rummo Taglietelle all’uovo | Nº 132

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Tagliatelle, typical of Emilian cuisine, is exquisite with all types of sauces( white or red) featuring fish or meat. It’s an excellent choice for making “sformati,” or molded preparations.

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