Rummo select brown rice, yellow and white corn, strictly GMO-free, then blend them with a natural and ancient element: steam. Thanks to their Lavorazione al Vapore Method (Steam processing), Rummo slowly obtain a soft, balanced dough that we extrude through bronze dies so that their pasta is more rough and bonds perfectly with the sauce. The result is Rummo Gluten Free, with an incomparable consistency.
Wholemeal Rice (36%), Yellow Corn (32.5%), White Corn (20%), Rice (8%), Potato Starch (3%), Emulsifier: Mono- and Diglycerides of Fatty Acids of Vegetable Origin
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