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The short, straight-cut Rummo Tubetti Rigate with their flavour-catching ridges are great in that cucina povera classic pasta e patate, not to mention minestrone, a classy mac n cheese, and—well, almost any pasta dish really. If you want versatility, try the Tubetti.
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 Tubetti Rigate show what can be done with perfect ingredients painstakingly crafted.
