Pasta Rummo and Recipe

At our 43eleven Italian Foods store, Rummo Lenta Lavoazione was a huge hit with our customers. And we were the only outlet for this pasta in the Los Angeles area. Now what? Well, recently Gelson's has started carrying this pasta and at a great price ($2.59).

By the way, watch for some price increases in fine pastas - the cost of durum wheat is way up, and the good pasta makers must pass this increase along if they continue to use the best durum wheat. There is a short audio report on this news here at American Public Media: Wheat Cost Turns Up Heat on Italian Pasta

Rummo is a very good pasta, not an artisanal or rustic pasta, but an authentic well made one and will match-up with just about any sauce. Because of the slow process (lenta lavorazione) they use to make Rummo, it retains all the natural protein and gluten that make pasta great.

Now here is a recipe using Rummo's Caserecce cut of pasta. If you can't find Rummo or caserecce, you can certainly substitute your favorite brand of farfalle (bowtie) shaped pasta.

Caserecce with Walnut and Pine Nut Sauce

Ingredients:

• 1 package Caserecce Rummo Lenta Lavorazione Pasta
• 3 oz. Walnuts
• 2 oz. Pine Nuts
• 1.5 oz. Bread Crumbs
• 3 oz. Milk
• 2 oz. Butter

Remove the skin from walnuts if desired. Place walnuts, pine nuts, breadcrumbs, and milk in a blender. Blend for a few seconds until the mixture is creamy. Melt butter in a large saucepan over medium heat and add the sauce, warming thoroughly. Add salt and pepper to taste. Cook Pasta in boiling salted water, according to instructions on package. Drain when al dente and combine with sauce. Drizzle with Extra Virgin Olive Oil and serve immediately. Serves 4-6.
Buon Apetito!