Rummo Linea Professionale
Also known as: Rummo Professionale, Rummo Linea Professionale, Rummo professional
Rummo food-service range of dry durum wheat semolina pasta for restaurants: 15 shapes that hold up to finishing in the pan and double cooking.
Rummo Linea Professionale is Rummo's range of dry pasta for restaurants and catering. It is made from durum wheat semolina and water using the Lenta Lavorazione® method.
The company says that, thanks to this method, the pasta performs consistently and stays al dente even after being tossed in the pan and cooked twice. This matters in restaurant kitchens, where pasta is often par-cooked in advance, cooled, and finished or reheated in the sauce before serving.
The range has 15 shapes: spaghettini No. 2, spaghetti No. 3, spaghetti grossi No. 5, linguine No. 13, maccheroncelli rigati No. 7, mezze penne rigate No. 28, fusilli No. 48, elicoidali No. 49, mezzi rigatoni No. 51, gnocchetti sardi No. 63, penne rigate No. 66, pennette rigate No. 70, tubetti rigati No. 72, farfalle No. 85 and casarecce No. 88. Casarecce, short twisted strips 45 mm long, cook in 10 minutes according to the official site.
The shapes are drawn from the core Le Classiche range with the needs of professional kitchens in mind.
Facts
| Raw material | Durum wheat semolina, water |
|---|---|
| Main use | Restaurants and catering |
How it connects to Pasta
Rummo Linea Professionale → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Rummo, Dry durum wheat pasta
- Similar and different
- 🍝 Spaghetti, Penne, Fusilli, Casarecce, Linguine, Farfalle, Macaroni
Frequently asked questions
Who is Rummo Linea Professionale for?
Restaurants and catering: dry pasta from semolina and water made with the Lenta Lavorazione method.
Is it true that pasta turns mushy once it is cooked twice?
Not with this line, according to the company: it stays al dente even after being tossed in the pan and cooked twice.
Why do restaurant kitchens par-cook pasta?
Pasta is often cooked in advance, cooled, then finished or reheated in the sauce before serving.
Are there less usual shapes in the range?
Yes, for example gnocchetti sardi and casarecce.
Where do the shapes come from?
From the core Le Classiche range, chosen for professional kitchens.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Penne — Short pasta tubes cut diagonally at the ends, smooth or ridged (rigate); the name means “pen” in Italian.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Macaroni — Dry durum wheat pasta sold under the name maccheroni; for example, Barilla's Maccheroni N°44 is a short pasta made from durum wheat semolina and water.
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