Springtime Pasta Recipes by Rummo
Rummo Pasta
Beginning in 1846, and for six generations, the Rummo family has created a durum pasta that is approved and applauded by the Italian Federation of Chefs. And for those of you that desire gluten-free pasta, corn and brown rice have been masterfully combined using steam to create a delicious and satisfying gluten-free pasta.
RUMMO’S LINGUINE No 3 with Lemon and Anchovies
picture by RUMMO
INGREDIENTS
FOR 4 PEOPLE
3/4 lb Rummo Linguine N° 13*
3 organic lemons, juice and zest
1-3 Anchovy Fillets*
1 clove of garlic
salt and pepper to taste
a sprig of mint
3 Tbsp extra virgin olive oil*
DIRECTIONS
Sauté garlic in olive oil.
Add anchovies and sauté until it begins to break up.
Add lemon juice.
Boil Linguine for 10 minutes. Drain the pasta and toss well with the sauce in the pan.
Sprinkle with mint and lemon zest to taste. Toss and serve.
Spaghettoni Grossi No. 220 with butter, anchovies and lemon zest
photo by RUMMO
INGREDIENTS
FOR 2 PEOPLE
250 g Spaghettoni Grossi N° 220 Rummo
125 g butter
45 g anchovies
1 organic lemon, carefully rinsed
Mint
Salt
Pepper
DIRECTIONS
Starting with cold sauté pan, slowly melt the butter with the anchovies, two twists of lemon zest and some pepper on a very low flame.
Cook the Rummo Spaghettoni Grossi N° 220 in abundant salted boiling water.
Meanwhile, peel the rest of the lemon zest leaving out the white part, then chop the zest thinly and set aside.
Drain the Spaghettoni Grossi N° 220 a couple of minutes before the cooking time on the pack and transfer them into the pan, gradually adding some cooking water to complete the cooking.
Plate and finish sprinkling some lemon zest, a few mint leaves and, if you wish, adding an extra anchovy. Bon appetit!
Spaghettini No. 2 with Lemon
photo by RUMMO
INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Spaghettini n º 2
2 organic lemons
100 g aged Parmigiano Reggiano
Extra virgin olive oil, as needed
DIRECTIONS
Boil a large pot of water and keep water simmering.
Grate the parmesan. Set aside.
Ladle some of the boiling water into a wide, but lower pot—enough to cover the bottom (to ½” or so of depth). Turn on the heat.
After having washed the lemons well, grate the rinds (yellow part only) into the lower pot of now simmering water, and add salt.
Put the spaghetti into the same low pot, add a bit more of the cooking water from the larger pot, and cook, moving gently without breaking.
As you would with a risotto, let the pasta absorb water and flavor a bit at a time, as you add a drizzle of olive oil and small portions of boiling water as needed when the water in the lower pot is absorbed and evaporates.
Keep mixing gently. Remove from heat, when the pasta is ready.
Add olive oil and the grated cheese. Mix well. Plate, adding sauce from the pan and more lemon zest. Dig in!
Paccheri N°111 with Squid
photo by RUMMO
INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Paccheri N°111
200 g cherry tomatoes
500 g squid
Amalfi Coast lemons
Parsley to taste
Extra virgin olive oil, as needed
Garlic, to taste
Salt, to taste
DIRECTIONS
Clean the squid by cutting the head in half lengthwise. (It will curl up during cooking; avoid rings.)
Cut the tentacle tufts in half, eliminating the beak.
Cut the cherry tomatoes into 4 and brown them in a pan with a little oil, garlic (which you remove once its flavor has infused the oil) and a pinch of salt, letting them sweat and cook completely.
Blanch the baby squid in the sautéed mixture for just two minutes.
Cook the Paccheri in boiling, salted water and then sauté them in the sauce to blend the flavors, and refresh with a drizzle of extra virgin olive oil, chopped parsley and grated lemon peel.
Fettuccine all’uovo No. 94 with lobster
INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Fettuccine all’uovo N° 94
1 kg lobster
500 g cherry tomatoes
Basil
1 garlic clove
Chili pepper
Salt
DIRECTIONS
Score the cherry tomatoes, cutting a cross with a knife, then blanch them in boiling water for a minute. Transfer them into a bowl with water and ice to cool them. Peel them and halve them.
Cook the lobster in boiling water for 3 minutes. Take the lobster and open it, cutting it in half, starting from the point where the vertebrae are. Remove the meat and cut it into 2 cm pieces.
In a sauté pan, sauté the garlic with the whole chili pepper in the extra virgin olive oil, then add the peeled tomatoes and a handful of basil leaves.
Season with salt, then add the lobster meat together with a ladle of hot water. Finally, remove the garlic and the chili pepper.
In a pot with abundant, boiling, salted water cook the Fettuccine all’uovo N° 94.
Once you reach the cooking timing on the pack, transfer the pasta to the sauté pan with the lobster and mix over a lively flame adding a ladle of cooking water to help the flavors blend together and a drizzle of extra virgin olive oil. Plate the pasta and enjoy!
Pasta 101 – 12 Helpful Tips
Go to the blog section of hermas.ca or click on the link below to read all you might want to know about serving pasta.
