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	Rummo Lenta Lavorazione® is an exclusive “slow" method of pasta making, which retains all of the goodness of premium durum wheat semolina. A truly Italan pasta with full flavor...born of five generations of expertise.

—A superior extra-premium golden pasta with extraordinary taste
—30-40% higher protein than other premium brands
—Holds up to pre-cooking, sautéing, and re-heating
—Doesn't break apart and holds the pasta shape after cooking
—Doesn't stick, clump, holds sauce well and always cooks "al dente"
—Higher yield for reduced cost per serving

From raw materials to final packaging, Rummo selects the very best in order to create an ultra-premium pasta worthy of the most discerning chefs. Rummo’s high-quality durum wheat semolina has a minimum protein content of 14.5% compared with the 10.5% required by Italian law.  That’s nearly 40% better quality wheat to begin with!

Created from the finest protein-rich durum wheat semolina and pure Italian spring water, Rummo Lenta Lavorazione's gentle slow kneading process protects the heat-sensitive proteins and maintains exceptionally high gluten levels. The result is unique pasta that always cooks “al dente”– it doesn’t stick, clump or flatten out like other pastas. This proprietary method, new to the American market, produces a pasta with extraordinary taste, preserving the grain's natural flavor, aroma, texture, golden color, nutritional value and performance that chefs and their clientele will value.e.

The company, started in 1846 by Antonio Rummo, draws on over 150 years of expertise to create its pasta. Rummo S.p.A. Molino e Pastificio still makes its home in the fertile lands of the Sannio Valley in Campania , in town of Benevento. The Rummo tradition of quality pasta production and know-how is so respected in Italy, that a member of the family, Mario Rummo, president of Rummo USA, was selected in 1999 to serve as the president of the Organization of Italian Pasta Manufacturers (UNIPI); reappointed in May 2005, for a third term, as the President of the Organization of Pasta Manufacturers of the European Union (UN.A.F.PA.); and serves as the Vice President of the Italian Food Federation (Federalimentare).