Rummo Spaghettoni Grossi No. 220 are a thick durum-wheat semolina pasta (2.20 mm), bronze-drawn for a rough, porous surface, produced in Benevento with the patented Lenta Lavorazione method. The 500 g pack delivers exceptional cooking stability and a homemade-pasta texture, ideal for hearty sauces in professional kitchens. Recommended cooking time 13 minutes.
What are Spaghettoni Grossi No. 220
Spaghettoni are an extra-thick long pasta of pure durum-wheat semolina. The No. 220 format reaches a superior thickness of 2.20 mm, close to fresh homemade pasta, with a firm bite that holds up to rich, structured sauces. Bronze drawing gives the strand its characteristic rough, porous surface, fundamental for letting sauces grip the pasta and making every forkful tastier.
The producer: Pastificio Rummo, Benevento since 1846
Pastificio Rummo was founded by Antonio Rummo in 1846 in Benevento, Campania, and is still run by the Rummo family across six generations. The choice of Benevento was rooted in the purity of the local waters and the quality of the grain. In 2005 Rummo introduced the registered Lenta Lavorazione method: longer dough-working times and careful control of every stage to preserve the organoleptic qualities of superior semolina and guarantee outstanding cooking stability.
The pasta tradition of Campania
Campania has played a leading role in pasta history for centuries. The earliest traces date to the late 11th century in Amalfi, where trade with the Arab world introduced natural air-drying. From the late 18th century, pastifici flourished across the region, with Gragnano becoming the heart of large-scale production thanks to its constant humidity and natural ventilation, ideal for drying pasta in the open air. Today durum-wheat semolina pasta remains the signature of the Neapolitan table.
Organoleptic characteristics
Amber-yellow colour from the natural carotenoids of durum-wheat semolina, a rough surface to the touch, and an intense bite. The Lenta Lavorazione method keeps the strand firm and elastic even with extended cooking, with no surface stickiness when prepared correctly.
Technical specifications
Pasta made from durum-wheat semolina, format Spaghettoni Grossi No. 220, 2.20 mm thickness, 500 g pack. Cooking time 13 minutes. Bronze-drawn. Average nutritional values per 100 g: energy 1500 kJ / 354 kcal, fat 1.6 g (of which saturates 0.3 g), carbohydrate 69.5 g (of which sugars 3.1 g), fibre 2.9 g, protein 14.5 g, salt traces. Contains gluten. Store in a cool, dry place. Certifications: Bureau Veritas, IFS, BRC.
Professional uses in the kitchen
Finish cooking in the pan (the risottare technique): drain the pasta halfway and complete it in the sauce over high heat for at least 40 percent of the total cooking time, so the gelatinised starch binds the strands into a creamy emulsion. Excellent with seafood (spaghetti alle vongole, allo scoglio), with the Neapolitan puttanesca of Gaeta olives and capers, with the colatura di alici of Cetara, and in a simple aglio, olio e peperoncino. Standard professional portion around 80 to 100 g per person.
Pairings
Pair with peeled tomatoes and San Marzano, extra-virgin olive oil, Parmigiano Reggiano and Pecorino, fresh basil and oregano. Complete the offer with the rest of the LAPA dry-goods range.
Delivery and logistics LAPA
B2B and B2C supply across Switzerland from the LAPA central warehouse in Embrach (Zurich). As a dry product, the pasta needs no refrigerated chain, making it ideal for full pallets or single cartons and excellent for professional stock. Direct delivery with the LAPA fleet in Zurich, Winterthur, Uster, Dubendorf, Schaffhausen, St. Gallen, Frauenfeld, Bern, Basel and the Aargau. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubunden (Chur, Davos), shipping within 24 to 48 hours via partner couriers Swiss Post, Planzer, Galliker and Camion Transport.
Who it is for
For Italian restaurants, pizzerias, trattorias, gastronomies, hotels, Italian food shops and private customers who want authentic, high-stability durum-wheat pasta.
