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A slightly finer spaghetti, Rummo Spaghettini No. 2 is made from high-quality durum wheat and extruded from bronze dies to produce a rough, sauce-absorbing surface, perfect for all those classic Italian dishes.
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 Spaghettini No. 2 shows what can be done with perfect ingredients painstakingly crafted.
