Rummo Fettuccine is the perfect pasta for a little more substance than spaghetti without quite the heft of pappardelle. A bronze die-extruded version of this classic shape, its rough surface clings to sauces and enhances their flavours. Ideally suited to meat-based dishes, it is also excellent served with seafood such as clams or mussels.
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 Fettuccine shows what can be done with perfect ingredients painstakingly crafted.