Rummo Mafaldine are wide ribbons of pasta with characteristic wavy edges on both sides which make it great for holding sauces. Rummo pasta has been produced since 1846, making the company older than unified Italy itself! The pasta has a 14.5% protein count, much higher than other pastas, this means the pasta holds its shape and texture after cooking, whilst the bronze die casting of the pasta gives it a rougher exterior which carries the flavour of sauces better. Rummo’s slow processing approach to pasta means that unlike generic rapidly produced pasta, Rummo pasta is a delicate and authentically Italian base to many meals.
Try mafaldine with a cheese based sauce, with seafood, or just a classic ragu.