Shorter than the "Rigatoni", they are ideal with thicker sauces that can penetrate inside and be collected by the format. Ideal with mussels and beans, langoustines or artichoke cream.
SHORT FORMAT: THE MEZZI RIGATONI N51
RUMMO
Benevento, Italy
To make their pasta, RUMMO selects the best durum wheat, the only ones capable of guaranteeing the right protein content in the pasta, and only uses the hardest waters in the Sannio Valley.
Thanks to the method Slow Work and the know-how of its artisans, the pasta RUMMO are now certified for their cooking properties and the quality of the wheat semolina used. Each format undergoes a tasting test by two chefs to verify its correspondence with the certified characteristics.
The result speaks for itself: the pasta is delicious and ensures exceptionally uniform and consistent cooking over time.
Length: 30mm - Thickness: 1.25mm
Diameter: 16.50mm
Cooking time: 13 minutes.
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