We take the time it takes to make our pasta far better than good— quantifiably, certifiably better.

PERFECTIONISM - ANALYSIS

The incessant search for the finest ingredients in a natural environment that constantly changes while our standards never waver.

SCIENCE - SKILL

The exacting and drawn-out process of coaxing wheat and water into a miraculously elastic union.

TRADITION - CRAFT

Extrusion of the pasta with special bronze dies that give it a rough, sauce-absorbing surface, capable of elevating meals from ‘good’ to ‘mouth-watering.’

MASTER - PATIENCE

Masterfully varying times and temperatures depending on shape to dry the pasta (eliminate water and lock in flavor).

RIGOR - VERIFICATION

A test phase in which two chefs cook and taste pasta from each lot then measure its firmness with an instrument that replicates biting, the Dynamometer.

DESIGN - CARE

A customized process of conveyance and packaging created to protect the integrity of every single piece of pasta.

HISTORY

I drew my first breath under the roof of my family’s pasta factory in Benevento, in the heart of the Italian region known for the world’s finest pasta. My life’s mission has always been clear: to make ours the best.

Every recipe is a story or memory in the making.

• GLUTEN-FREE SPAGHETTI NO. 3 PASTA NOODLES by Rummo, a family business of master pasta makers since 1846. Your sauce deserves the best tasting gluten-free pasta!
• SEE AND TASTE THE DIFFERENCE! External certification of cooking performance ensures our pasta is always al dente, never limp, never mushy, never gooey, never sticks together!
• RESTAURANT QUALITY PASTA, Cooking time is 10 minutes. After cooking, the pasta ridges stay visible, the pasta retains its shape, and no starch is released into the water.
• MADE IN ITALY, HIGHEST QUALITY INGREDIENTS, Brown rice, yellow corn, and potato provide 4 grams of protein per serving with no gluten. Enriched with Iron, Potassium, Thiamin, Riboflavin, Niacin, and Folate.
• TRADEMARK SLOW PROCESSING METHOD, Metodo Lenta Lavorazione, uses a bronze die to shape the pasta and create a rough surface for best “sauce grip”.