The "Tripoline", with their wavy ribbon shape on one side, make the wavy part hold more condiment compared to the smooth part. Very good pasta also with a pesto of rocket and dried tomatoes.
THE LEGENDARIES: THE TRIPOLINE
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: 260mm - Thickness: 1.10mm
Width: 7.20mm
Cooking time: 8 minutes.
