Maestri pastai in Benevento since 1846
Rummo Pasta & Sauces
Italian pasta from the Rummo family in Benevento, made slowly and shaped through bronze moulds that leave a rough surface, so sauce clings to every piece and the pasta stays firm when cooked. More than 20 shapes, egg pasta, gnocchi, wholewheat and gluten-free pasta, and Rummo sauces and pestos. Delivered across the UK, or collect from our shop in Harold Hill, Romford.
Spaghetti, linguine & pasta nests
Long pasta for twirling: thick spaghettoni and flat linguine, plus fettuccine and pappardelle rolled into nests, so the ribbons cook evenly without breaking.
5 products
Penne, rigatoni & paccheri
Ridged tubes that fill with sauce: the backbone of Italian pasta, from everyday penne to giant paccheri.
8 productsRummo Sedani Pasta No.68 500g £1.59Rummo Mezzi Rigatoni Pasta No.51 500g £1.59Rummo Paccheri Rigati Pasta No.150 500g £2.29Rummo Rigatoni Pasta No.50 500g £1.59Rummo Penne Rigate Pasta No.66 500g £1.59Rummo Elicoidali Pasta No.49 500g £1.59Rummo Penne Lisce Pasta No.59 500g £1.59Rummo Mezze Penne Rigate Pasta No.28 500g £1.59
Spirals, shells & bows
Fusilli, farfalle, shells, radiatori and ruffled mafaldotte: shapes with nooks that catch pesto and chunky sauces.
6 products
Small shapes for soups
Tubetti, rings, orzo and pasta mista for minestrone, pasta e fagioli and pasta e patate.
5 products
Egg pasta, lasagne & gnocchi
Rummo's egg ribbons and lasagne sheets, and soft potato gnocchi that cook in two minutes.
4 products
Wholewheat & gluten free
Favourite shapes in wholewheat, and gluten-free penne and rigatoni.
7 productsRummo Gluten Free Mezzi Rigatoni Pasta No.51 400g £2.99Rummo Wholewheat Elicoidali Pasta No.49 500g £1.99Rummo Wholewheat Rigatoni No.50 500g £2.29Rummo Wholewheat Spaghetti No.3 500g £1.99Rummo Gluten Free Penne Rigate Pasta No.66 400g £2.99Rummo Wholewheat Penne Rigate Pasta No.66 500g £2.19Rummo Gluten Free Mezze Penne Rigate Pasta No.28 400g £2.99
Sauces & pesto
Ready-made Italian tomato sauces and pestos to go with the pasta.
6 products
Pasta shape guide
Find your shape
Every Rummo shape we stock, side by side: how long it cooks, how thick it is, and what it’s best with. Pick what you’re cooking to narrow it down.
| Shape | Cooks in | Thickness | Size | Best used for |
|---|---|---|---|---|
Spaghettoni GrossiN° 220 |
13 min | 2.25 mmdiameter | 260 mm long | Thick, chewy spaghetti that stands up to carbonara, cacio e pepe and rich tomato sauces.Try it with Basil sauce |
Wholewheat SpaghettiN° 3Wholewheat |
9 min | Not given | – | Everyday spaghetti with a nutty wholewheat bite: tomato, garlic and oil, or a vegetable sauce.Try it with Arrabbiata |
LinguineN° 13 |
10 min | 1.55 mm | 260 × 3.3 mm | Flat spaghetti from Liguria, made for pesto alla Genovese, clams and other seafood sauces.Try it with Pesto alla Genovese |
FettucceN° 15Sold out |
10 min | 1.3 mm | 260 × 5.8 mm | Wide ribbons for creamy and buttery sauces. Notify me |
FettuccineN° 89Pasta nests |
6 min | 1.05 mm | 350 × 8 mm | Ribbons for creamy mushroom sauces, butter and Parmesan, or a meat ragù.Try it with Vegetable Bolognese |
PappardelleN° 119Pasta nests |
7 min | 1.05 mm | 15 mm wide | The widest ribbons, for slow-cooked beef, lamb or wild mushroom ragù.Try it with Vegetable Bolognese |
Fettuccine all'uovoN° 94Egg pasta |
3 min | 0.8 mm | 4.25 mm wide | Silky egg ribbons for butter and Parmesan, creamy sauces or a classic ragù. |
Pappardelle all'uovoN° 101Egg pasta |
5 min | 0.8 mm | 13 mm wide | Rich egg pappardelle for slow-cooked ragù and game. |
Lasagne all'uovoN° 173Egg pasta |
20 min | 0.85 mm | 175 × 80 mm | Egg pasta sheets for layering with ragù and béchamel and baking.Try it with Vegetable Bolognese |
Penne RigateN° 66 |
11 min | 1.6 mm1.3 mm between the ridges | 48 × 8.2 mm | The all-rounder: the ridges and angled ends hold arrabbiata, tomato, pesto and cream, and it bakes well.Also in wholewheat · gluten freeTry it with Arrabbiata |
Penne LisceN° 59 |
10 min | 1.3 mm | 45 × 8.4 mm | Smooth penne for light tomato sauces, creamy vodka sauce and oil-based dressings.Try it with Basil sauce |
Mezze Penne RigateN° 28 |
11 min | 1.6 mm1.3 mm between the ridges | 35 × 8.2 mm | Half-length penne: easy to eat, good with chunky vegetable sauces and in pasta salads.Also in gluten freeTry it with Arrabbiata |
RigatoniN° 50 |
14 min | 1.75 mm1.4 mm between the ridges | 40 × 14.5 mm | Wide ridged tubes from Rome for meat ragù, amatriciana and oven-baked pasta.Also in wholewheatTry it with Vegetable Bolognese |
Mezzi RigatoniN° 51 |
14 min | 1.75 mm1.4 mm between the ridges | 24 × 14.5 mm | Half-length rigatoni: thick sauces settle inside every tube. Great for carbonara and amatriciana.Also in gluten freeTry it with Pesto Calabrese |
Paccheri RigatiN° 150 |
13 min | 1.9 mm1.45 mm between the ridges | 47 × 25 mm | Big Neapolitan tubes for seafood, a Sunday ragù, or stuffing with ricotta and baking. |
SedaniN° 68 |
12 min | 1.65 mm1.35 mm between the ridges | 45 × 8.5 mm | Slim, curved ridged tubes for tomato and vegetable sauces and pasta salads.Try it with Arrabbiata |
ElicoidaliN° 49 |
12 min | 1.6 mm1.25 mm between the ridges | 44 × 11.5 mm | Like rigatoni with spiral ridges: hearty meat sauces and baked pasta.Also in wholewheatTry it with Vegetable Bolognese |
FusilliN° 48 |
8 min | 1.33 mm | 40 × 10.5 mm | Spirals that trap pesto and creamy sauces in every turn; a favourite for pasta salad.Try it with Pesto alla Genovese |
FarfalleN° 85 |
12 min | 1.35 mm | 33 × 24 mm | Bows for light creamy sauces, peas and ham, salmon, and summer pasta salads.Try it with Pesto Rosso |
Conchiglie RigateN° 42 |
12 min | 1.65 mm1.35 mm between the ridges | – | Ridged shells that scoop up peas, beans and chunky vegetable sauces, such as broccoli and pecorino.Try it with Basil sauce |
Conchiglioni RigatiN° 147 |
13 min | 1.8 mm1.4 mm between the ridges | – | Giant shells to fill with ricotta and spinach or ragù, then bake.Try it with Basil sauce |
RadiatoriN° 137 |
8 min | 1.3 mm | 25 mm long | Ruffled "radiators" that hold thick, chunky sauces; quick to cook and good in pasta salads.Try it with Vegetable Bolognese |
MafaldotteN° 159 |
12 min | Not given | 32 × 15.5 mm | Short ruffled ribbons from Naples: the curly edges catch ragù and rich tomato sauces.Try it with Basil sauce |
Tubetti RigatiN° 72 |
12 min | 1.65 mm1.35 mm between the ridges | 9.5 × 8.6 mm | Little ridged tubes for pasta e fagioli, minestrone and simple tomato pasta. |
Tubetti ZitaN° 31 |
10 min | 1.4 mm | 11 × 8.8 mm | Small smooth tubes for pasta e patate and broths. |
Anelli SicilianiN° 23 |
3 min | 2.7 mm | – | Little rings for Sicilian baked anelletti al forno, and for soups. |
Pasta MistaN° 74 |
10 min | Not given | – | A Neapolitan mix of shapes for pasta e patate and pasta e fagioli. |
Semi di OrzoN° 27 |
7 min | 1.6 mm | 10.65 × 2.6 mm | Rice-shaped pasta for soups, "orzotto" cooked like risotto, and cold salads. |
Potato GnocchiGnocchi |
2 min | Not given | – | Soft potato dumplings: butter and sage, pesto, or baked with tomato and mozzarella.Try it with Pesto alla Genovese |
Cooking times, thickness and sizes from Rummo. Thickness is the pasta wall; on ridged shapes the second figure is between the ridges. Always check the pack: cooking times can vary slightly between batches.
Since 1846 · Benevento, Italy
Rummo: Italian pasta made slowly since 1846
Rummo began in 1846, when Antonio Rummo started milling wheat and making pasta in Benevento, a town in Campania in southern Italy, “where the grain is good and the waters are pure”. The family has run it ever since, passing it down from Antonio to Cosimo to Antonio. In 1991 Rummo stopped milling to focus on pasta alone.
In 2005 Rummo introduced Lenta Lavorazione, its slow-working method: the dough is worked slowly and pushed through bronze moulds for a rough surface that sauce clings to, then dried at times and temperatures set for each shape. Every batch is cooked and tasted, and Rummo says it is the only Italian pasta certified to stay al dente after cooking. In October 2015 floods badly damaged the factory; Rummo rebuilt, and in 2021 it marked 175 years with an Italian postage stamp.
We stock more than 20 Rummo shapes alongside its egg pasta, gnocchi, wholewheat and gluten-free pasta and its sauces and pestos, at the same prices online as in our shop in Harold Hill.
Rummo pasta: your questions
What is Rummo pasta?
Rummo is an Italian pasta maker from Benevento, in Campania, southern Italy. Antonio Rummo started milling wheat and making pasta there in 1846, and the Rummo family still runs the business. Rummo is known for its Lenta Lavorazione (“slow working”) method and its rough-textured pasta that holds sauce well, sold in cream paper packs with each shape’s number on the front.
What is Lenta Lavorazione?
Lenta Lavorazione is Rummo’s own seven-step method, introduced in 2005. The dough is worked slowly, pushed through bronze moulds that give the pasta a rough surface that holds sauce, and dried at times and temperatures set for each shape. Every batch is cooked and tasted by two chefs and its firmness measured. Rummo says this makes it the only Italian pasta certified to stay al dente after cooking, with Bureau Veritas as the certifying body.
Which Rummo pasta shape is best for bolognese or ragù?
Choose a shape that holds a thick sauce: Rigatoni (No. 50), Mezzi Rigatoni (No. 51), Paccheri (No. 150) or the wide Pappardelle (No. 119). For a baked pasta, Rigatoni, Elicoidali and Conchiglioni work well, and Lasagne all’uovo (No. 173) is for layering. Our shape guide on this page lets you filter by what you’re cooking.
What does bronze-cut or bronze-drawn pasta mean?
It describes how the pasta is shaped. The dough is pushed through moulds, called dies, to make each shape. Traditional makers like Rummo use bronze moulds, which leave the pasta with a rough, slightly chalky-looking surface; cheaper pasta is often made with smooth plastic (Teflon) moulds and looks shiny. The rough surface helps sauce cling to the pasta instead of sliding off, so every forkful has more flavour.
What is the difference between penne rigate and penne lisce?
Penne rigate have ridges on the outside and penne lisce are smooth. The ridges give a tomato or creamy sauce more to cling to, so penne rigate (No. 66) are the all-rounder. Penne lisce (No. 59) have a silkier bite that suits light tomato sauces, vodka sauce and oil-based dressings, and cook a minute faster.
How long do you cook Rummo pasta?
It depends on the shape: from 2 minutes for gnocchi and 3 for egg fettuccine to 13 or 14 minutes for paccheri and rigatoni. Each shape’s time is in our shape guide and on the pack. Use plenty of boiling salted water (about 1 litre per 100g of pasta) and taste a minute before the time is up. Save a cup of the cooking water to loosen the sauce.
What do the numbers on Rummo pasta mean?
Each Rummo shape has its own number, printed on the pack: Spaghettoni Grossi is No. 220, Penne Rigate No. 66, Rigatoni No. 50, Fusilli No. 48. The same number is used across the range, so the gluten-free and wholewheat Penne Rigate are also No. 66. It’s an easy way to find your favourite shape again.
Does Rummo make gluten-free or wholewheat pasta?
Yes. We stock Rummo gluten-free Penne Rigate, Mezze Penne Rigate and Mezzi Rigatoni (400g), which Rummo makes from corn and brown rice, and wholewheat Spaghetti, Penne Rigate, Rigatoni and Elicoidali. Rummo says its wholewheat pasta is made from 100% Italian grain. Check the pack if you need a certified gluten-free product.
Is Rummo pasta vegan?
Rummo does not label its pasta as vegan, so check the ingredients on each product page. The egg pasta (fettuccine, pappardelle and lasagne all’uovo) contains egg, and the Genovese, Rosso and Calabrese pestos contain cheese. Allergens are in bold in the ingredients on each product page; always check the pack before buying for someone with an allergy.
Where can I buy Rummo pasta in the UK?
You can order Rummo online from us for delivery across the UK, or buy it in our shop in Harold Hill, Romford. We stock more than 20 Rummo shapes, egg pasta and lasagne, potato gnocchi, wholewheat and gluten-free pasta, and Rummo tomato sauces and pestos, at the same prices online as in the shop.
Do you deliver Rummo pasta across the UK?
Yes. We send orders across the UK by Royal Mail or DHL. Delivery is free on orders of £70 or more to the UK mainland, or you can collect your order from our shop in Harold Hill, Romford.
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