Rummo Linea Professionale
Rummo food-service range of dry durum wheat semolina pasta for restaurants: 15 shapes that hold up to finishing in the pan and double cooking.
Rummo Linea Professionale is Rummo's range of dry pasta for restaurants and catering. It is made from durum wheat semolina and water using the Lenta Lavorazione® method.
The company says that, thanks to this method, the pasta performs consistently and stays al dente even after being tossed in the pan and cooked twice. This matters in restaurant kitchens, where pasta is often par-cooked in advance, cooled, and finished or reheated in the sauce before serving.
The range has 15 shapes: spaghettini No. 2, spaghetti No. 3, spaghetti grossi No. 5, linguine No. 13, maccheroncelli rigati No. 7, mezze penne rigate No. 28, fusilli No. 48, elicoidali No. 49, mezzi rigatoni No. 51, gnocchetti sardi No. 63, penne rigate No. 66, pennette rigate No. 70, tubetti rigati No. 72, farfalle No. 85 and casarecce No. 88. Casarecce, short twisted strips 45 mm long, cook in 10 minutes according to the official site.
The shapes are drawn from the core Le Classiche range with the needs of professional kitchens in mind.
Facts
| Raw material | Durum wheat semolina, water |
|---|---|
| Main use | Restaurants and catering |
How it connects to Pasta
Rummo Linea Professionale → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
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Frequently asked questions
Who is Rummo Linea Professionale for?
Restaurants and catering: the pasta stays al dente after pan-finishing and double cooking.
How long do the casarecce in this range cook?
10 minutes, according to the official site.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Penne — Short pasta tubes cut diagonally at the ends, smooth or ridged (rigate); the name means “pen” in Italian.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Macaroni — Dry durum wheat pasta sold under the name maccheroni; for example, Barilla's Maccheroni N°44 is a short pasta made from durum wheat semolina and water.
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