Rummo Egg Lasagna. 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.
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