Fresher and Firmer Pasta
The superiority of fresh pasta compared to most store varieties is no joke. It not only retains its firm texture–and that chewy mouthfeel we all crave–but it also brings its own artisanal nutty flavors to the dish.
Rummo Bucatini Pasta is included in Ali Slagle’s curated CrateChef box this month and for good reason. It’s fresh and easy to prepare al dente. Made from high quality semolina flour, the pasta is rich with protein, iron, and potassium. Bucatini, a typical shape from the Roman region, has a hole running through the center. It’s best served “all’amatriciana” (with tomato sauce) but is also excellent “alla carbonara,” “al cacio e pepe,” or with zucchini and eggplant. In Ali’s new Cookbook I Drema of Dinner (so You Don’t Have To), the Spicy Lamb Ragú (pg. 144) presents the perfect Bucatini opportunity.
Rummo has been a family business of master pastamaking since 1846. Its six-step pastamaking process ensures that you can see and taste the difference with every noodle.
This crowdpleasing favorite is sure to be a hit at your next meal. We can’t wait to see your cooking creations.
