Rummo Senza Glutine
Rummo gluten-free pasta made from maize and brown rice with a steam-processing method: spaghetti, penne, fusilli, stelline and other shapes.
Rummo Senza Glutine ('gluten-free') is Rummo's pasta range for people who avoid gluten, such as those with coeliac disease or gluten intolerance. It contains no wheat: according to the official site it is made from maize and brown (wholegrain) rice.
Instead of the Lenta Lavorazione method used for the brand's wheat pasta, this range is made with Rummo's own Metodo di Lavorazione al Vapore®, a steam-processing method. The company says it blends the maize and brown rice into a soft, balanced dough. Steam helps a gluten-free dough keep its shape, since it lacks the protein that binds a dough made from wheat semolina.
There are ten items: spaghetti No. 3, linguine No. 13, penne rigate No. 66 and mezze penne rigate No. 28, fusilli No. 48, elicoidali No. 49, mezzi rigatoni No. 51, curved Elbows, tiny stelline No. 22 for soup, and gluten-free gnocchi.
The shapes mirror the best-known items of the Le Classiche range, so the same recipes can be cooked for the whole table without separating ordinary and gluten-free dishes.
Facts
| Raw material | Maize, brown rice |
|---|---|
| Main use | Gluten-free pasta |
What it includes
- Rummo Elbows Senza Glutine n.160
- Rummo Elicoidali Senza Glutine n.49
- Rummo Fusilli Senza Glutine n.48
- Rummo Gnocchi Senza Glutine
- Rummo Linguine Senza Glutine n.13
- Rummo Mezze Penne Rigate Senza Glutine n.28
- Rummo Mezzi Rigatoni Senza Glutine n.51
- Rummo Penne Rigate Senza Glutine n.66
- Rummo Spaghetti Senza Glutine n.3
- Rummo Stelline Senza Glutine n.22
How it connects to Pasta
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, Pasta from other flours and gluten-free pasta
- Similar and different
- Spaghetti, Fusilli, Penne, Linguine, Macaroni, Stelline
Frequently asked questions
What is Rummo Senza Glutine made of?
Maize and brown rice, with no wheat.
How is it made differently?
With Rummo's steam-processing method (Metodo di Lavorazione al Vapore) rather than Lenta Lavorazione.
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.
- Penne — Short pasta tubes cut diagonally at the ends, smooth or ridged (rigate); the name means “pen” in Italian.
- Rice flour — Finely milled rice with no gluten: the second base of gluten-free pasta after maize and the raw material of rice noodles.
- 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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