Rummo Egg tagliatelle are crafted following a slow manufacturing process, inspired

by tradition and based on the search for excellence in every phase of production.

These tagliatelle are bronze drawn to achieve a rough, sauce-holding surface, capable of delivering an irresistible tasteful sensation, bite after bite.  

Rummo has earned the Bureau Veritas certification for for the quality of the durum wheat used to make pasta and for its resistance to over-cooking. 

The fresh eggs used are 100% Italian.  

The name tagliatelle is from the Italian verb “tagliare”, meaning “to cut.”

A legend narrates that this pasta shape was created by a talented court chef, who was inspired by Lucrezia d'Este's hairdo on the occasion of her marriage to Annibale II Bentivoglio, in 1487.

In reality, this was a joke invented by humorist Augusto Majani in 1931.

Back then tagliatelle were such a luxurious meal that these were served on silver plates. 

Be assured they will look as royal and delicious in your own plate.  

About the producer:

1846

Antonio Rummo launches the family business: milling wheat and making pasta where the

grain is good and the waters are pure: Benevento.

From Antonio to Cosimo to Antonio to Cosimo (and so on), the Rummo legacy is passed from generation to generation.

“Time is the most precious ingredient. 

Every single thing requires time. The good ones even more. 

This is why we work every day with the ‘slow manufacturing method’, giving time to what we all love: pasta. 

There are no shortcuts to the things which are close to our heart” 

- Based on their commercial: ‘there are no shortcuts’ - 

Rummo Lenta Lavorazione® (Rummo slow manufacturing process) is a method inspired

by tradition and based on the search for excellence in every phase of production.

During this process, the pasta is drawn with special bronze dies that gives it a rough, sauce-absorbing surface, capable of delivering an irresistible tasteful sensation, bite after bite.  

Many years of passion, dedication and willing to excel, have been recognised nationally and internationally:   

2010

Legambiente awards Rummo the prize “Innovation, Environment’s Friend” for cutting its CO2 emissions by 30%, thanks to investment in a Trigeneration plant.

January 2011

The Italian President of the Republic awards Cosimo Rummo the Leonardo

Award of Excellence “Made in Italy” in honour of the firm’s innovation and product quality.

April 2011

Pasta Rummo earns the Bureau Veritas certification for its resistance to over-cooking and the quality of the durum wheat used to make it.

On every package of pasta you can still see the three horses (Bruto, Bello

and Baiardo) which back in 1900 used to pull the wheat to Rummo’s mill.

Since then many things have changed, but the authentic taste and texture of their unique pasta has been preserved intact over time. 

Our recommendation:

Although tagliatelle, typical dish of the Emilia-Romagna region, are normally paired with Bolognese sauce, they are exquisite with all types of sauces either white or red, featuring fish or meat. 

Our favorite pairing is with porcini mushrooms.

Directions of use:

Cooks in 3 minutes. 

Store in a cool dry place. 

Ingredients:

Durum wheat semolina, eggs (23.9%). 

Allergens in bold. May contain traces of Soy.

Nutritional values / 100 gr:

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