Rummo Penne Rigate #66, Gluten Free, Italy - 400G
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Gluten-free penne rigate, number 66, 400g. Rummo cuts the ridged tube from corn and rice, so a coeliac guest can eat penne that still holds a sauce. The ridges matter. A smooth tube sheds sauce onto the plate.
Arrabbiata, marinara, a creamy penne, pesto, a pasta bake, and a cold pasta salad all use it. Restaurants put it on the gluten-free list. A home cook feeding a mixed table uses the same 400g pack. Don't cook it in the wheat-pasta water. That undoes the bag.
Follow the time on the pack. Gluten-free penne goes from firm to soft faster than you expect. Taste one tube before you drain the pot. 400g is one generous plate or two smaller ones, not a banquet tray.
Key Features
- Premium Italian gluten-free penne rigate (#66 cut)
- Ridged surface holds sauce beautifully
- Made from corn and rice flour blends
- Firm al-dente texture — closely replicates wheat pasta
- From Rummo — Italian pasta heritage since 1846
- "Lenta Lavorazione" slow-process production method
- Bronze die extrusion — textured surface for sauce adhesion
Applications
- Tomato-based pasta sauces — arrabbiata, marinara, pomodoro
- Creamy sauces — vodka penne, alfredo, carbonara
- Pesto pasta — basil pesto, sun-dried tomato pesto
- Baked pasta dishes — pasta al forno, pasta bake
- Cold pasta salads with vegetables and dressings
- Celiac-friendly Italian meals and entertaining
- Restaurant gluten-free menu options
Product Specifications
- Brand: Rummo (Italian pasta heritage since 1846)
- Origin: Italy (Benevento, Campania)
- Net Weight: 400G
- Cut: Penne Rigate #66 (ridged tube)
- Format: Dried gluten-free pasta — corn and rice flour blend
- Certification: Gluten-free (verify pack for specific certification body)
- Storage: Cool, dry place; reseal tightly after opening
- Cooking: Boil 9-11 minutes in salted water — refer to pack for exact timing