There's pasta and then there's pasta... Rummo has been making pasta in its trade-marked slow method since 1846.
They use only the best wheat and make the pasta using the extrusion method and special bronze dies that give it a rough, sauce-absorbing surface. The result is pasta which is thicker and tastier than your usual supermarket products. In fact this is a brand which is usually sold only to restaurants. You'll know why when you try it!