Rummo
Rummo Spaghetti No. 11
What it is
Rummo Spaghetti No. 11 is a premium pasta made from durum wheat semolina. It is crafted using a traditional bronze-die extrusion process, which gives the pasta a rougher surface texture. This texture is ideal for holding sauces. The pasta is slowly dried at low temperatures, which helps to preserve the integrity of the wheat and develop a rich flavor. It is a staple in Italian cuisine, known for its quality and consistency.
How people cook with it
This spaghetti is a versatile ingredient that can be used in a wide variety of dishes. It pairs well with many different types of sauces, from simple to complex.
- With tomato-based sauces
- With cream sauces
- In pasta bakes
- As a base for seafood dishes
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, which means it should be tender but still have a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained spaghetti with your prepared sauce immediately, adding a little of the reserved pasta water if needed to help the sauce coat the strands evenly.
How it differs from similar foods
Unlike mass-produced spaghetti, Rummo's bronze-die process creates a porous surface that absorbs sauces better. The slow drying method also contributes to a firmer texture that holds up well during cooking, preventing it from becoming mushy.
Who it is for
Home cooks and professional chefs alike appreciate this spaghetti for its superior texture and ability to enhance any pasta dish.
How to keep the rest
Store any unused portion of the dried spaghetti in an airtight container in a cool, dry place. This will help maintain its freshness and prevent it from absorbing odors from the surrounding environment.