Costa PASTA MONTANA
Costa Linguini 10 Inch Pasta, 10 Pounds, 2 Per Case
- 2 per case
- 10 inch
- Pasta & Noodles
Costa Pasta Montana 10 inch linguini brings flat, even strands and a firm al dente bite to high-volume kitchens. Each case contains two 10 pound units for a total of 20 pounds of dry pasta, yielding approximately 80 to 100 entrée servings. The consistent thickness and minimal breakage make it a dependable pick for restaurants, caterers, and institutions running linguini dishes or large-batch pasta salads.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 2 per case | |
|---|---|---|
| UPC | 033266001498 | |
| GTIN | 00033266001498 | |
| SKU | 650722 | |
| Category | Pasta & Noodles |
Product Highlights
- 10 inch flat linguini strands with consistent thickness for even cooking
- 10 pound unit size designed for high-volume foodservice production
- 2 units per case, 20 pounds total dry weight
- Firm al dente texture that holds up to heavy sauces and long hold times
- Minimal breakage in transit and storage, reducing waste at the line
- Predictable cook time across batches for kitchen timing consistency
- Costa Pasta Montana brand, trusted in commercial foodservice
Uses
Italian entrees: Serve under white or red clam sauce, shrimp scampi, or garlic and oil for traditional linguini preparations that highlight the strand’s flat shape and sauce-clinging surface.
Seafood dishes: Pair with mussels, calamari, or lobster in broth-based and tomato-based seafood pasta recipes where the wide flat strand carries thin sauces better than round spaghetti.
Baked casseroles: Layer into baked pasta dishes with cream or cheese sauces; the 10 inch length trims down to fit standard full-size hotel pans after cooking.
Pasta salads: Toss cooled cooked linguini with vinaigrettes, fresh vegetables, and grilled chicken for large-batch deli and catering salads that hold texture over extended service windows.
Soup and stews: Cut into shorter lengths and add to minestrone, chicken noodle soup, or cioppino for a heartier noodle presence than standard soup cuts.
Who Would Benefit
- Restaurants and trattorias running linguini as a menu staple
- Caterers preparing pasta-based dishes for banquets and events
- Institutional kitchens in schools, hospitals, and corporate cafeterias
- Food trucks and fast-casual operations with pasta on the board
- Deli and prepared-food departments building large pasta salads
Preparation & Use
Bring a large pot of salted water to a rolling boil before adding the pasta. For standard al dente results, cook approximately 8 to 10 minutes, testing at the 8 minute mark. Drain immediately and toss with sauce or oil to prevent sticking. For baked applications, undercook by about 2 minutes since the pasta will continue to absorb moisture in the oven. One pound of dry linguini yields roughly 2.5 pounds of cooked pasta, sufficient for 4 to 5 standard entrée portions. A full 10 pound unit produces approximately 25 pounds cooked, covering 40 to 50 entrée servings depending on portion size.
Common Applications
Linguini’s flat profile makes it the preferred strand for oil-based and thin seafood sauces where a round spaghetti would let the sauce slide off. Clam sauce, whether white with garlic and white wine or red with tomato and herbs, is the classic pairing. Shrimp scampi, frutti di mare, and aglio e olio all land naturally on linguini. In buffet and catering settings, cooked linguini works well in cold pasta salads with vinaigrette dressings because the flat surface holds dressing without pooling at the bottom of the pan.
