Rummo
Rummo Spaghetti No. 11
What it is
Rummo Spaghetti No. 11 is a classic dry pasta made from durum wheat semolina. It is known for its rough texture, which helps sauces adhere better. This spaghetti is produced using a slow drying process, which contributes to its firm texture and ability to hold its shape during cooking. It is a staple in Italian cuisine, offering a satisfying bite and a neutral base for a wide variety of dishes.
How people cook with it
This spaghetti is a versatile ingredient, perfect for both simple weeknight meals and more elaborate culinary creations. It serves as the foundation for many beloved pasta dishes.
- With marinara sauce
- With pesto
- In pasta salads
- With garlic and oil
To cook Rummo Spaghetti No. 11, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained spaghetti immediately with your chosen sauce, adding a little reserved pasta water if needed to achieve the desired consistency. Serve hot.
How it differs from similar foods
Compared to other spaghetti, Rummo's No. 11 stands out due to its bronze-cut manufacturing process. This method creates a porous surface that clings to sauces more effectively than smoother pasta. The slow drying also enhances its structural integrity, preventing it from becoming mushy.
Who it is for
Home cooks and professional chefs alike choose this spaghetti for its reliable performance and superior sauce-holding capabilities.
How to keep the rest
Store uncooked spaghetti in a cool, dry place, such as a pantry, away from direct sunlight and moisture. Ensure the package is sealed tightly to maintain freshness. Once opened, it can be stored in an airtight container for extended shelf life.