Rummo Elicoidali Senza Glutine n.49
Rummo Elicoidali Senza Glutine n.49: short ridged tube-shaped dry pasta by Rummo (Rummo Senza Glutine range, No. 49); ingredients: a mix of maize and brown rice blended with steam.
Rummo Elicoidali Senza Glutine n.49 is short ridged tube-shaped dry pasta made by the Italian brand Rummo. The product belongs to the Rummo Senza Glutine range. In Rummo's numbering the shape is No. 49: the number identifies this exact cut and size in the brand's catalogue and on the pack, while other brands use their own numbers.
The official site names the main ingredients: a mix of maize and brown rice blended with steam. Cooking time according to the official site: 10 minutes. Dimensions given by the brand: length 40 mm, diameter 10.6 mm.
The ridges and wide opening hold chunky meat sauces, guanciale and cheese well. Classic dishes for this shape: gricia, carbonara, amatriciana and Bolognese sauce. The product contains no wheat and is sold as gluten-free.
Facts
| Raw material | A mix of maize and brown rice blended with steam |
|---|---|
| Duration | 10 min |
| Main use | Gricia, carbonara, amatriciana, Bolognese sauce |
| House range | Rummo Senza Glutine |
How it connects to Pasta
Rummo Elicoidali Senza Glutine n.49 → kind of → Rummo Senza Glutine → kind of → Pasta from other flours and gluten-free pasta → kind of → 🍝 Pasta
Links
- What it contains
- Maize flour, Rice flour
- Part of
- Rummo Senza Glutine
Frequently asked questions
How long do you cook Rummo Elicoidali Senza Glutine n.49?
10 minutes, according to the official Rummo website.
What does n.49 mean in the name Rummo Elicoidali Senza Glutine n.49?
It is the shape's number in the Rummo catalogue and identifies this exact cut and size. Other brands number their shapes differently.
What to read next
- Maize flour — Flour milled from dried maize kernels; it contains no gluten and, mixed with rice flour, is the base of most gluten-free pasta.
- Rice flour — Finely milled rice with no gluten: the second base of gluten-free pasta after maize and the raw material of rice noodles.
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