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The whimsical puckers and folds of the Rummo Farfalle, or butterflies, are made by the pinching two sides of a small rectangle of pasta toward the centre. Invented by housewives back in 16th-century Emilia-Romagna to use up extra pasta dough, these pasta butterflies became popular not just for their pretty shape but also the way that they capture the flavours of light, creative sauces.
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. Extruded with special bronze dies to create a rough, sauce-absorbing surface, the Rummo Farfalle show what can be done with perfect ingredients painstakingly crafted.
