Divided into traditional ‘nests,’ Rummo Tagliatelle pasta ribbons are an excellent choice for meaty sauces as well as traditional Italian sformati. This Emiglia-Romagna classic is distinguished from other long pasta by its width. Tagliatelle are usually 6-8mm wide, sitting midway between the thinner tagliolini and the thicker pappardelle.
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 shows what can be done with perfect ingredients painstakingly crafted.
