Rummo Penne Rigate Pasta N.66 — 16 oz Pack of 5, Durum Wheat Semolina, Slow-Extruded for Al Dente Texture

Rummo Penne Rigate N.66 is a ridged, tubular durum-wheat pasta made in Italy to deliver a firm bite and excellent sauce adherence.

Produced in Benevento using Rummo’s traditional slow-extrusion method, this penne rigate brings restaurant-quality texture to everyday meals. Made from high-quality durum wheat semolina, the ridged surface traps sauces and seasonings so each forkful is flavorful. Packaged in convenient 16-ounce boxes and available in a pack of five, it’s suited for weekly cooking or entertaining guests.

How does Rummo Penne Rigate handle different sauces?

The ridged surface and hollow center are designed to capture both chunky and creamy sauces, ensuring balanced flavor in every bite. Its shape works equally well with olive oil–based dressings, tomato sauces, and thicker ragùs.

• Ridged exterior grips light and heavy sauces alike
• Hollow tube fills with chunky ingredients like sausage or vegetables
• Durum wheat semolina maintains texture so sauce doesn't wash out

What is special about Rummo’s slow production technique?

Rummo’s lenta lavorazione (slow working) means the dough is processed at a gentler pace and lower temperatures than high-speed lines. This careful handling helps the pasta preserve its natural flavor and develop a resilient, al dente bite.

• Lower-temperature extrusion to protect gluten structure
• More consistent surface for improved sauce adhesion
• Traditional methods combined with modern food safety standards

How long does Rummo Penne Rigate take to cook and what texture should I expect?

Cooking time is brief—typically around 3 minutes to reach Rummo’s recommended al dente texture—though exact times can vary with stove and pot. When cooked as directed, expect a firm yet tender center and a slightly rough surface that holds onto sauces and seasonings.

• Approximate cooking time: about 3 minutes for al dente
• Check early and taste-test for preferred firmness
• Rinse only for cold preparations; otherwise, reserve some cooking water to adjust sauce consistency

Where is this pasta made and what ingredients are used?

Rummo Penne Rigate N.66 is crafted in Benevento, in southern Italy, using durum wheat semolina and water. The simple ingredient list reflects traditional Italian pasta-making, focusing on quality wheat for flavor and texture rather than additives.

• Made in Benevento, Italy, by Rummo
• Main ingredient: durum wheat semolina for a firm bite
• Minimal ingredients to preserve authentic taste

Who is this for: Home cooks, meal preppers, and chefs who want authentic Italian pasta with dependable texture and strong sauce adherence will appreciate Rummo Penne Rigate N.66. It’s ideal for busy weeknights when you need a quick-cooking, high-quality pasta, for entertaining when consistent results matter, and for anyone building a pantry of versatile, restaurant-style ingredients.

Ingredients

Semolina 99%, Niacin, Ferrous Lactate, Thiamine Mononitrate, Riboflavin, Folic Acid. Contains wheat (gluten). May contain soy.