About This Product

Rummo Gluten-Free Linguine blends premium brown rice and corn using the Metodo di Lavorazione al Vapore®. Its rough strands cling to sauces, delivering authentic Ligurian texture, with a taste that’s as close to regular linguine as you can get. Perfect for classic pesto, elegant shellfish dishes, or simply tossed with fresh vegetables and olive oil.

✓Flat ribbons for coastal dishes

✓Rough bronze-cut surface

✓High-fibre gluten-free recipe

Serving Suggestions & Cooking Instructions

Cooking Time: 11 minutes (al dente).

Method: Bring a large pan of water to a rolling boil (approx. 1 litre for every 100g of pasta). Add a pinch of salt. Submerge the linguine and cook for 11 minutes. To ensure the flat strands don’t stick together, stir occasionally with a pasta fork. Drain thoroughly before adding your sauce.

Seafood Specialities: As a traditional Ligurian shape, these linguine are the gold standard for seafood. Try them with a “Frutti di Mare” mix, pan-seared scallops, or a simple white wine and garlic prawn sauce.

Pesto & Herbs: The flat, ribbon-like surface is designed for basil pesto (Pesto alla Genovese). It also works wonderfully with lighter, oil-based sauces infused with lemon zest, parsley, and chilli.

Vegetable Medleys: Toss with ribbons of courgette, pine nuts, and a crumble of feta or goat’s cheese for a light, sophisticated lunch.

Storage Instructions

Store in a cool and dry place.