Rummo Spaghettoni Grossi n.220
Rummo Spaghettoni Grossi n.220: long dry pasta with a round cross-section by Rummo (Rummo Le Classiche range, No. 220); ingredients: durum wheat semolina and water.
Rummo Spaghettoni Grossi n.220 is long dry pasta with a round cross-section made by the Italian brand Rummo. The product belongs to the Rummo Le Classiche range. In Rummo's numbering the shape is No. 220: 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: durum wheat semolina and water. Cooking time according to the official site: 13 minutes. Dimensions given by the brand: length 260 mm, diameter 2.25 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 | Durum wheat semolina and water |
|---|---|
| Duration | 13 min |
| Main use | Aglio, olio e peperoncino, carbonara, cacio e pepe, puttanesca |
| House range | Rummo Le Classiche |
How it connects to Pasta
Rummo Spaghettoni Grossi n.220 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Rummo Le Classiche, Spaghetti, Spaghettoni
Frequently asked questions
How long do you cook Rummo Spaghettoni Grossi n.220?
13 minutes, according to the official Rummo website.
What does n.220 mean in the name Rummo Spaghettoni Grossi n.220?
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 Spaghetti n.3 · Rummo Spaghetti Grossi n.5 · Rummo Spaghetti Grossi Quadrati n.221 · Rummo Spaghettini n.2 · Rummo Elicoidali n.49 · Rummo Gnocchetti Sardi n.63