No products in the cart.
The thin, fragile Rummo Capelli D’Angelo cooks quickly and only needs to be tossed with a bit of olive oil and topped with Parmesan and chopped basil to make a delicious meal. A pasta of the Renaissance, Capelli d’Angelo (angel hair) was originally prepared by nuns and presented to new or sick mothers. In addition to thin sauces, it works well as a tart and in soups.
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. The Rummo Capelli D’Angelo is the perfect exemplar of that love of tradition and care for detail.
