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Rummo Gluten-free Penne is the gluten-free version of a mainstay of the Rummo range, and one of the most widely used pasta shapes in Italian cuisine. Penne were named after the quill pen that their the diagonally cut ends resemble, but they’re actually a relatively modern pasta shape. In 1865, a skilled Genoese pasta maker named Giovanni Battista Capurro patented a machine that could cut pasta evenly and diagonally into three to five centimetre pieces without crushing the ends—and a new classic was born. The ribbed ‘rigate’ version holds sauces even better than the smooth penne lisce.
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 Gluten-free Penne shows what can be done with perfect ingredients painstakingly crafted.
