Papardelle, thanks to its superior width and rough surface, is ideal for clinging to full-bodied sauces and bringing out maximum flavor. This holds especially true of ragùs based on game or porcini mushrooms.

About Rummo

Founded in 1846 by Antonio Rummo in Benevento, Italy, Rummo began as a wheat milling and pasta-making business. Over generations, the family legacy has been upheld, symbolized by iconic horses and a dedicated workforce. Transitioning to a corporation in 1935, Rummo later focused solely on pasta production in 1991. In 2005, the Rummo Lenta Lavorazione® method was introduced, emphasizing traditional-inspired excellence. Rummo continues to innovate to this day, frequently releasing new lines of pasta.