Rummo Pasta
I have discovered Rummo pasta and I like it. Why is it a cut above your run-of-the-mill Barilla? Well, for two reasons. First, it has a higher than normal protein level because Rummo use good quality (Australian!) wheat and secondly because it is made using a special slow manufacturing process which results in a better quality pasta.
Indeed, the resulting pasta dishes are richer and have more body than more everyday pastas - but do not overcook this pasta. A boiling time is given on all packets, but you should keep testing the pasta, regularly, after about 10 minutes or so, until you think it is cooked in they way you want it to be. How long you need in practice depends on the pasta, the quantity of water and whether the water is boiling vigorously or not - and how you like your pasta, of course. From experience I’ve found that the time given on packets is something of a minimum, but I’m no expert pasta preparer.
Rummo’s special ‘Lenta Lavorazione’ pasta, as it is known, appears to be available in the States, and a little bird has told me that it will soon be available in the UK too, if it is not already. Apparently Rummo pasta is distributed to Italian restaurants in the US, so if Italo-American restaurateurs give it the thumbs up, it must be OK.
If you would like to know more about the subject of ‘lenta lavorazione’ there is an article about it here. Many thanks to Phil of moveablefeast for this link.
Try it! You may like it.
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Photos from Flickr
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