Rummo Maccheroncelli Rigati N°7 is an exclusive short pasta shape made from durum wheat semolina in Benevento, Campania, using the Bureau Veritas certified Lenta Lavorazione slow-processing method. 11-minute cooking time, 14.5 g of protein per 100 g and deep ridges that hold every sauce: the professional choice for baked pasta, meat ragù and vegetable dishes, in a food-service case of 12 resealable 1 kg bags.
An exclusive shape from the Rummo pasta factory
Maccheroncelli Rigati are a registered Rummo shape: a slim ridged tube, halfway between maccheroncini and rigatoni, created by the die-makers of the Benevento factory. The deep external ridges trap ragù, béchamel and vegetable sauces, while the narrow tubular section cooks evenly and keeps a firm bite.
Rummo, milling grain in Benevento since 1846
The Rummo family began milling durum wheat on the Calore river in Benevento in 1846. Today the pasta factory in Ponte Valentino, opened in 1991, remains family-run. In 2005 Rummo introduced its trademark Lenta Lavorazione method — a slower kneading and extrusion process, certified by Bureau Veritas since 2013 — that protects the gluten network and gives the pasta its renowned cooking resistance.
Why slow processing matters in a professional kitchen
Slow kneading with cold water and gentle drying preserve protein quality: 14.5 g per 100 g, among the highest in dry semolina pasta. The result is a pasta that stays al dente through holding times, pan-tossing and oven gratins — exactly what a busy service requires.
Professional uses
Boil 11 minutes in salted water (10 g salt per litre, 1 litre per 100 g pasta). Drain 1-2 minutes early to finish in the pan with ragù alla Bolognese or sausage and friarielli. Ideal for baked pasta and gratins: cook 8-9 minutes, dress with béchamel and cheese, bake at 180 °C for 15 minutes. Recommended portion: 90-100 g per main course, about 10 portions per 1 kg bag.
Technical specifications
Ingredients: durum wheat semolina. Contains gluten; may contain traces of soy and mustard. Energy 1510 kJ / 356 kcal per 100 g, protein 14.5 g, fat 1.6 g, salt 0.01 g. Cooking time 11 minutes. Resealable 1 kg bag, case of 12. Store in a cool, dry place away from heat and light.
Delivery and logistics
B2B and B2C delivery across Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution on Zurich, Winterthur, Schaffhausen, St. Gallen, Aargau, Bern and Basel. For Ticino (Lugano, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Grisons (Chur, Davos) shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker). No cold chain required: ideal for full-pallet stock orders.
Who it is for
Designed for Italian restaurants, trattorias, pizzerias with kitchen service, hotels, company canteens, caterers, delicatessens and Italian grocery stores looking for a premium dry pasta with reliable cooking performance and controlled food cost.
