Rummo Rigatoni

Rummo Rigatoni in a 12-oz package reads like a pantry-friendly alternative to traditional wheat pasta: a short, ridged tube made from brown rice, yellow and white corn, rice and potato starch with a small amount of mono- and diglycerides. In a typical American supermarket you’ll find it shelved either in the pasta aisle near other specialty and gluten-free pastas or clustered with rice- and grain-based products; it often sits adjacent to chickpea or lentil pastas, corn tortillas and packaged grains. Shoppers reach for it on grocery runs that mix everyday staples with allergy-friendly swaps — meal-prep Sundays, back-to-school shopping for kids with gluten sensitivity, or quick weekday dinners when a neutral starch is needed. Rummo’s brand positioning leans on old-world pasta credibility but this variant taps into the natural/wholesome consumer: expect label calls emphasizing brown rice, non-wheat composition, and simple ingredient lists rather than indulgent or kid-focused branding. It rarely carries organic certification on the front; instead it trades on practical, allergy-friendly cues. In plain processing terms, it’s a commercially produced grain pasta made from milled rice and corn flours with added starches and emulsifiers to stabilize texture. Sensory notes: cooked rigatoni from these grains has a slightly grainy, pleasantly chewy bite and a neutral, sweet corn-rice background that takes sauce well; ridges hold tomato, pesto or cheese sauces. Packaged as a small retail box or bag, it fits into the ritual of boiling salted water, timing a 7–12 minute cook, and tossing with a favorite sauce for a fast, reliable weeknight meal or student lunch.