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Rummo Paglia e Fieno (‘straw and hay’) is a pasta straight out of Emilia with a delicious blend of colours and flavours. Classic yellow egg tagliatelle is served with green tagliatelle, which owes its colour to the addition of spinach to the dough.
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 from bronze dies to produce a rough, sauce-absorbing surface, Rummo Paglia e Fieno shows what can be done with perfect ingredients painstakingly crafted.
