• The city of Gragnano, located in the province of Naples, Italy, is known as the “Citta della Pasta” (City of Pasta) and reputed to be the birthplace of dry pasta. LA FABRICA DELLA PASTA di Gragnano is I.G.P. certified. This official certification ensures that all of the ingredients used in the production of Gragnano pasta are guaranteed to be form a legally defined area sounding the the bay of Naples. The pasta must be made by mixing durum wheat with water from the local aquifers at Monti Lattari. The pasta dough must then be bronze die extruded and slow dried in the mountain air. These methods all contribute to the unique flavour and texture of Gragnano pasta. It’s serious business for seriously delicious pasta! SUGGESTED USE: A close cousin to Fusilli, Gemelli has a double twisted edge that curls in on itself creating smooth crevasses for pasta sauces to settle into. This Gemelli pasta is flavoured with with I.G.P. certified lemons grown in Sorrento, Italy located in the bay of Naples. We recommend serving this lemon flavoured pasta with seafood or summer pasta salads. AVAILABLE FOR STORE OR CURBSIDE PICK-UP ONLY AT OUR RETAIL LOCATION IN VANCOUVER'S GRANVILLE ISLAND PUBLIC MARKET.
  • The city of Gragnano, located in the province of Naples, Italy, is known as the “Citta della Pasta” (City of Pasta) and reputed to be the birthplace of dry pasta. LA FABRICA DELLA PASTA di Gragnano pasta uses ingredients sourced only from a legally defined area sounding the the bay of Naples (excluding truffles). The pasta is made by mixing durum wheat with water from the local aquifers at Monti Lattari. The pasta dough is then bronze die extruded and slow dried. These methods all contribute to the unique flavour and texture of Gragnano pasta. It’s serious business for seriously delicious pasta!
  • The city of Gragnano, located in the province of Naples, Italy, and known as the "Citta della Pasta" (City of Pasta) is reputed to be the birthplace of dry pasta. LA FABRICA DELLA PASTA di Gragnano is IGP certified. This official certification ensures that all of the ingredients used in the production of Gragnano pasta are guaranteed to be form a legally defined area sounding the the bay of Naples. The pasta must be made by mixing durum wheat with water from the local aquifers at Monti Lattari. The pasta dough must then be bronze die extruded and slow dried in the mountain air. These methods all contribute to the unique flavour and texture of Gragnano pasta. It's serious business for seriously delicious pasta!
  • LA ROSA gluten-free pasta, although made from corn and rice, is produced using traditional methods: the dough is worked slowly, the various shapes are produced using bronze die extrusion giving the pasta its rough surface texture, and finally it is slowly dried at low temperatures to preserve the natural flavour characteristics of the pasta dough. We've tried lots of gluten free pasta and by far LA ROSA pasta is the closest we've found to traditional durum wheat pasta SUGGESTED USE: Probably one of the most commonly known short cuts of pasta, penne rigate's tubular shape and outer ridges make it sturdy and help to capture sauce better than a smooth surfaced pasta. The ends of penne are cut on an angle to provide more room for sauces to nestle into the pasta. COOKING TIPS: Unlike traditional pasta, we recommend quickly rinsing this pasta after cooking to remove the excess starch.
  • 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. When it comes to pasta most people are either short cut or long cut people. But there are a few lesser known pastas that bridge that divide and Bucatini is one of them.  AKA Perciatelli, Bucatini is not just a long pasta, it is a long pasta with a whole down the centre!  Not only will Bucatini gather sauce in its tangled nest, it also allows sauce to sneak inside its hollow centre. When the purpose of pasta shapes is to act as a vehicle for sauce delivery, this duality makes Bucatini a pasta star!
  • 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. SUGGESTED USE: A gently folded pasta, Casarecce is a perfect vehicle for sauces and can be a substitute to fusilli or penne pasta. Pairs well with pesto.
  • 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. SUGGESTED USE: Smooth on the inside with ridges on the outside, conchiglie pasta cradles sauces like no other pasta and pairs well with light simple sauces like a Pomodoro e Basilico, seafood or rustic pasta salads full of coarsely chopped vegetables.
  • 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.
  • 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 Farfalle or "bow-tie pasta" 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.
  • 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 Fettucce 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.
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