Rummo Bucatini is a thick spaghetti with a hole running through it that helps the pasta to cook through more evenly. Bucatini is particularly popular in Rome, where it is used in many classic Roman pasta recipes such as carbonara and cacio e pepe.
The Rummo story began back in 1846, when Antonio Rummo launched the family business of milling wheat and making pasta in the town of Benevento, not far from Naples. Taking advantage of the region’s pure water and excellent grain, he launched a tradition of artisan pasta-making based on the proprietary ‘Lenta Lavorazione’ method—a slow-processing method with rigorous attention to quality at every step. Rummo Bucatini is the perfect exemplar of that love of tradition and care for detail.
