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Rummo Tagliatelle all’Uovo is made from fresh Italian eggs and finest durum wheat skilfully fashioned into a traditional, rough-surfaced dried pasta that clings to sauces. Divided into six ‘nests’ for easy portion control, this Emiglia-Romagna classic is an excellent choice for meaty sauces as well as traditional Italian sformati.
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 Tagliatelle all’Uovo shows what can be done with perfect ingredients painstakingly crafted.
