Elicoidali - Pasta Rummo
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Elicoidali Rummo - 500 gr.
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In 1846 Antonio Fummo chose Benevento to start learning the art of wheat. It was a perfect place for millers because of its abundance of water and high quality wheat, so he started producing fresh pasta with durum wheat flour that early became famous among the people of the Sannio valley.
Thanks to the slow production method and the attentions of the pasta artisans, the Rummo pasta is nowadays certificated for the resistance during the boiling and the quality of its durum wheat flours.
The slow production method was directly born form the traditional and artisanal way of making pasta.
A careful research of the best ingredients, treated carefully, respecting the needs and the characteristics following the natural times.
Suggested Recipe (ingredients for 4 people)
400g of elicoidali, 450g of tomato sauce, 2 bunches of fresh basil, 4 spoons of grated parmesan cheese, 2 spoons of grated pecorino, 4 spoons of extra virgin olive oil, 1 clove of garlic, hot pepper as your taste , salt.
Procedure
Sauté the garlic in a pan with some extra virgin olive oil until it browns, add the tomato sauce, cook it for almost 15 minutes. After having turned off the fire add the cheese and the basil, turn with a spoon until the cheese will be completely melted.
Boil the pasta in a high pot with abundant boiling and salty water, boil the pasta, drain it al dente and pour it in the pan together with the sauce. Amalgamated all and serve it.
Manufacturer: Pasta Rummo
Pasta Rummo: A great pasta needs time
The slow pasta production corresponds to the tradition of craftsmen. This is how they prepare a good pasta: Always looking for the best ingredients, which are processed slowly and without haste. The selection of only the best durum wheat results in a pasta that has a good protein content. The flour is mixed with the pure water of the Sannio.
Thanks to the slow production, this pasta remains always al dente.
Articolo - 20/10/2015 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )
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