All the pleasure of a traditional pasta with the health benefits of 100% Italian, high in fibre whole wheat.

These linguine are crafted following a slow manufacturing process, inspired by tradition and based on the search for excellence in every phase of production.

The outermost layers of the bran, which are woody and bitter, have been removed, resulting in a high in fibre pasta without compromising the taste, delicate like the traditional one. 

The pasta is drawn with special bronze dies that gives it a rough, sauce-holding surface, capable of delivering an irresistible tasteful sensation, bite after bite.  

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

Linguine are a famous Italian pasta shape, flat long strip of pasta, that are ideal for basil pesto sauces.

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:

Right after cooking, rinse it quickly and briefly just to tone down the temperature, then pure over the linguine abundant basil pesto. Mix well and serve.

Directions of use:

Cooking time: 10 minutes

Store in a cool dry place. 

Ingredients:

Wholewheat semolina.

Allergens in bold. May contain traces of soy and mustard. 

Nutritional values / 100 gr:

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