Penne Mezzane Rigate 65, Pasta Rummo

Cosimo Rummo spent ten years developing his company’s signature lenta lavorazione (slow processing) method of pasta making whereby water and semolina are kneaded and extracted through special dies extremely slowly without heat. This way, heat-sensitive proteins in the wheat are protected, and a firmer, denser, and more healthful and flavorful pasta is the result.