Rummo
Rummo Rigatoni No. 50 with Brown Rice and Corn
What it is
This is a type of pasta made from a blend of brown rice and corn flour. It is shaped like rigatoni, which are large, ridged tubes. The combination of flours gives it a distinct texture and flavor compared to traditional wheat pasta. It is designed as an alternative for those avoiding wheat-based products.
How people cook with it
This pasta can be used in many of the same ways as regular rigatoni. It holds sauces well due to its shape and ridges.
- Baked pasta dishes
- Hearty meat sauces
- Creamy vegetable sauces
- Pasta salads
Boil water in a large pot and add salt. Add the pasta and cook according to package directions, stirring occasionally to prevent sticking. The cooking time may vary slightly from wheat pasta. Drain the pasta well. It is now ready to be combined with your favorite sauce or used in a baked dish. Ensure it is cooked through but still has a slight firmness.
How it differs from similar foods
Unlike traditional durum wheat pasta, this version uses brown rice and corn. This results in a slightly different chew and a more delicate flavor profile. The texture can be a bit softer when overcooked.
Who it is for
People looking for pasta alternatives often choose this product.
How to keep the rest
Store the uncooked pasta in a cool, dry place. Keep the package sealed to maintain freshness. Once cooked, store any leftovers in an airtight container in the refrigerator for up to three days.