Lenta lavorazione or “slow working” is the not-so-secret secret behind the exceptional quality of Rummo’s Lenta Lavorazione pasta. Firm, resilient and al dente every time, Rummo’s consistent quality from one cut to the next makes it one of our favourite brands.
Rummo’s “Le Leggendarie” Conchiglioni is produced using the bronze extrusion method which gives the pasta it’s dull appearance and rough texture. These highly desirable qualities allow your sauce to better cling to the pasta surface.
Conchiglioni, or jumbo shells, are traditionally stuffed with a filling of of some sort, usually ricotta cheese and spinach, seafood or meat.
Durum wheat semolina flour, water.
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