Rummo

Rummo Penne Rigate dry pasta from chickpeas and brown rice

Penne Rigate pasta made from chickpeas and brown rice

Made from Tuscan chickpeas and brown rice, it is an excellent source of protein and gluten-free. Just like the classic version, it is an ideal pairing for both classic and modern vegetable-based sauces.

• Gluten-free

Instructions for use

Cook in hot water for 8 minutes.

Serving suggestion

Here is a simple yet delicious recipe for everyday meals: Penne all arrabbiata for 4 people

Ingredients

• 340 g Rummo Penne Rigate N° 66
• 225 ml tomato sauce
• 1 clove of garlic
• 15 g Italian chili
• 60 ml cup of extra virgin olive oil

Preparation

1. Peel the garlic and sauté in olive oil.
2. Add the crushed chili and tomato sauce. Leave on the heat for a few more minutes to allow the flavors to blend well.
3. Then bring water to a boil in a pot, add salt and cook the pasta for 11 minutes.
4. When the time is up, drain the pasta, add it to the sauce and the dish is ready to eat.

Producer information

Thanks to the Lenta Lavorazione method and the careful work of Rummo pasta makers, Rummo pasta retains its shape after cooking. The flour used for the pasta is of excellent quality. Only the finest durum wheat offered by nature is used, because this is the only way to ensure the pasta's high protein content.

Storage

Store in a dry, cool place, protected from sunlight.

Distributor

In-Food 2000 Kft.
9021 Győr
Bajcsy-Zsilinszky út 27.

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Product information

The information provided here about the products is for preliminary information only, after receiving the product you will receive final information based on the label of the product.