Gluten Free Pasta, Rummo, 400g
This variant is currently sold out
Rummo was founded in 1846 in Benevento's Via Dei Mulini (Mill Road) by Antonio Rummo where the family's local mill was turned by the water from the river. Nowadays, six generations of master pasta-makers later, Rummo has become the incomparably high-quality product that it is today. Over the years Rummo developed a signature method, called "Lenta Lavorazione" (Slow Production") which was first born out of resistance to the increasing use of machinery in the place of manual skill. The result is a pasta that remains al dente, even when re-heated. It's almost impossible to overcook, but does cook reliably throughout, and you can reheat leftovers without the pasta going too soft.
Their gluten-free pasta is made from corn and brown rice which is combined using steam (Metodo di Lavorazione al Vapore) turning it into a delicious and satisfying gluten-free pasta.
500g - 5 - 6 portions (80g - 100g per person)
Bring a pan of generously salted water to the boil. Once boiling, reduce to a medium simmer. Add pasta and cook for until al dente (cooking time indicated on packaging). Remove using a colander. Add the pasta to the pan with your chosen sauce. Carefully combine and add some pasta water if needed. Plate up and finish with freshly grated Parmigiano Reggiano.
Store in a cool, dry place and consume by use-by date.