Costa PASTA MONTANA
Costa Cavatappi Pasta, 5 Pounds, 4 Per Case
- 4 per case
- 5 pounds
- Pasta & Noodles
Costa Cavatappi Pasta from Pasta Montana delivers the corkscrew shape that grabs and holds sauce in every spiral, making it a go-to for pasta salads, baked casseroles, and cream-based entrées. Each 5-pound unit is extruded from Montana-grown durum wheat for consistent firmness and cook times, and the 4-unit case provides 20 pounds total for high-volume kitchens. The ridged surface and tight coil hold both thin vinaigrettes and thick cheese sauces better than smoother shapes.
Sign in to see your case price and order.
- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 4 per case | |
|---|---|---|
| UPC | 033266001764 | |
| GTIN | 00033266001764 | |
| SKU | 650723 | |
| Category | Pasta & Noodles |
Product Highlights
- Corkscrew cavatappi shape with ridged surface for superior sauce adherence
- Made from Montana-grown durum wheat by Pasta Montana
- 5-pound units, 4 per case, 20 pounds total for high-volume kitchens
- Firm texture that holds up to baking, reheating, and extended holding
- Consistent cook times batch to batch for reliable kitchen planning
Uses
Pasta salads: Toss chilled cavatappi with vegetables, olives, cheeses, and vinaigrette; the corkscrew shape holds dressing and small mix-ins in every bite.
Baked pasta dishes: Layer with marinara, ricotta, and mozzarella for casseroles that retain structure and sauce distribution through oven time.
Heavy cream and cheese sauces: Pair with Alfredo, carbonara, or four-cheese sauces where the ridged spirals carry thick coatings that smoother shapes would shed.
Soup and brodo: Add to minestrone or chicken broth; the compact coil stays intact in liquid longer than flat or straight cuts.
Pasta bars and buffet service: Serve as a sturdy base shape that reheats well and maintains al dente texture under heat lamps.
Who Would Benefit
- Restaurants and trattorias running Italian entrees or pasta specials
- Caterers preparing large-batch pasta salads for events and gatherings
- Institutional kitchens in schools, hospitals, and corporate cafeterias
- Food service directors sourcing consistent durum wheat pasta at scale
- Delis and market food counters offering prepared pasta salads to go
Preparation & Use
Bring a large pot of salted water to a rolling boil. Add cavatappi and stir occasionally to prevent sticking. Cook 8 to 10 minutes for al dente or 10 to 12 minutes for fully tender. Drain immediately; if holding for service, toss with a small amount of oil to prevent clumping. For baked applications, undercook by approximately 2 minutes so the pasta finishes in the oven without over-softening. One pound of dry cavatappi yields roughly 2.5 pounds cooked, sufficient for 4 to 5 standard entrée portions.
Common Applications
Cavatappi is a staple shape in Italian-American restaurant menus for baked ziti-style casseroles, cold tri-color pasta salads on deli bars, and creamy one-pot skillets. Its spiral form also works well in Mediterranean grain-bowl concepts where pasta replaces rice or farro, and in kid-friendly mac and cheese programs where the fun shape drives plate appeal.
