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A wonderful mix of different pasta shapes, Rummo Pasta Mista harks back to a canny and thrifty Neapolitan tradition. Back when pasta was sold out of wooden barrels, pasta vendors would empty the last remaining pieces, broken and whole, into bags of random shortcuts that they sold by weight at a lower price. Pasta mista gradually became a staple in Neapolitan soups and stews like pasta e fagioli (pasta and beans) and pasta e patate con la provola (a pasta, potato, and cheese soup).
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 Pasta Mista is a whimsical showcase of Rummo’s extensive pasta range.
