Rummo Spaghetti Bio n.3
Rummo Spaghetti Bio n.3: long dry pasta with a round cross-section by Rummo (Rummo Le Biologiche range, No. 3); ingredients: organic durum wheat semolina and water.
Rummo Spaghetti Bio n.3 is long dry pasta with a round cross-section made by the Italian brand Rummo. The product belongs to the Rummo Le Biologiche range. In Rummo's numbering the shape is No. 3: the number identifies this exact cut and size in the brand's catalogue and on the pack, while other brands use their own numbers.
Ingredients: organic durum wheat semolina and water. Cooking time according to the official site: 9 minutes. Dimensions given by the brand: length 260 mm, diameter 1.9 mm.
Long round strands suit oil-based and tomato sauces as well as creamy egg-and-cheese dressings that coat them evenly. Classic dishes for this shape: aglio, olio e peperoncino, carbonara, cacio e pepe and puttanesca. Allergens: gluten (wheat).
Facts
| Raw material | Organic durum wheat semolina and water |
|---|---|
| Duration | 9 min |
| Main use | Aglio, olio e peperoncino, carbonara, cacio e pepe, puttanesca |
| House range | Rummo Le Biologiche |
How it connects to Pasta
Rummo Spaghetti Bio n.3 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Rummo Le Biologiche, Spaghetti
Frequently asked questions
How long do you cook Rummo Spaghetti Bio n.3?
9 minutes, according to the official Rummo website.
What does n.3 mean in the name Rummo Spaghetti Bio n.3?
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
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
Rummo Fusilli Bio n.48 · Rummo Penne Rigate Bio n.66 · Rummo Spaghetti n.3 · Barilla Spaghetti Al Bronzo · Barilla Spaghetti Quadrati Al Bronzo · Barilla Spaghetti Grossi n.7