​Choose our flours and semolinas made with 100% selected Italian wheat and make every first course into a masterpiece of flavour.
BRONZE DIE PASTA
The history
Pasta Rummo was founded in 1846 in Benevento, Italy, by Antonio Rummo, originally as a small family-run mill producing flour and semolina. Over time, it evolved into a respected pasta maker, known for its dedication to tradition and quality. Iconic horse-drawn grain deliveries, symbolized by Bruto, Bello, and Baiardo, remain part of the brand’s identity. In 1935, Rummo moved to a larger facility and became a corporation, eventually opening a modern factory in 1991 focused solely on pasta production.
A major innovation came in 2005 with the introduction of Lenta Lavorazione®, a slow-processing method that preserves the pasta’s texture and flavor. In the following years, Rummo launched organic, wholewheat, and gluten-free lines using 100% Italian ingredients, while also investing in sustainability with a trigeneration plant to reduce emissions.
Rummo continued expanding its offerings and, in 2019, launched the “There are no shortcuts” campaign to reaffirm its philosophy of craftsmanship. For its 175th anniversary in 2021, Rummo released a manifesto celebrating its values of patience, tradition, and integrity.
Today, Rummo stands as a symbol of Italian excellence, combining innovation with time-honored methods and a deep respect for quality and heritage.
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The 7 step process
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Sourcing the Best Ingredients
Carefully select top-quality wheat and pure water adapted to their natural environment, with uncompromising standards
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Gentle Mixing
Slowly knead semolina and water to form a perfectly elastic dough, combining scientific precision and artisanal skill
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Bronze Extrusion
Press the dough through bronze dies to create a rough surface ideal for sauce absorption, honoring traditional craftsmanship
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Slow Drying
Carefully regulate time and temperature for each pasta shape to dehydrate, preserving flavor and aroma
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Rigorous Quality Testing
Chefs cook and taste each batch, measuring “al dente” firmness with a dynamometer for precise verification
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Careful Packaging
Transfer and pack pasta using a bespoke system designed to maintain the product’s integrity
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External Certification
Undergo independent verification to confirm the pasta meets strict quality and cooking performance standards
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Why It Matters
Al dente retention: Rummo pasta is the only Italian pasta certified to stay firm after cooking due to this slow, careful process
Balanced values: The method blends perfectionism, science, tradition, patience, and objective quality control.
Bottom Line
The Lenta Lavorazione® method ensures each batch of Rummo pasta is thoughtfully crafted—yielding consistently high quality, excellent flavor, and a satisfying bite. Through seven rigorous phases—from ingredient sourcing to certification—the pasta is made not just good, but exceptionally enduringly al dente.