Barilla Kosher Elbows, 160 Ounce, 2 Per Case

The Barilla Elbow Pasta can be used to prepare delicious meals paired with different sauces and spices. It can also be added to salads and pasta.

Uses

Macaroni and cheese: The all-time favorite application; elbows hold sauce in every curve and bake evenly without turning mushy or breaking apart under heat.
Pasta salads: A staple cut for American-inspired cold pasta salads; the shape catches dressing and mix-ins while remaining firm after chilling.
Soup and stew additions: Add to broths, minestrone, and vegetable soups where a small sturdy pasta is needed that will not dissolve into the liquid.
Baked pasta casseroles: Layer with cheese, meat sauce, or vegetables for baked dishes that hold together on the steam table and in to-go containers.
Side dishes: Toss with butter, olive oil, herbs, or light sauces for simple sides that pair with entrées across any menu style.

Who Would Benefit

• Foodservice operators running kosher, vegetarian, or non-GMO menu programs who need a certified pasta they can source in bulk
• School cafeterias, hospitals, and senior living facilities serving macaroni and cheese or pasta salads at scale
• Caterers and event planners preparing large-batch pasta salads, baked pasta bars, or buffet stations
• Restaurants and diners featuring classic American comfort food with mac and cheese as a core menu item
• Distributors and wholesalers stocking a high-turn, name-brand kosher pasta for institutional accounts

Product Highlights

• Made from superior durum wheat semolina for consistent al dente texture and minimal waste
• Resists sticking, clumping, and breaking during cooking, holding, and service
• Certified kosher, vegetarian friendly, and made with non-GMO ingredients
• Enriched with iron and B vitamins; good source of energy with a low glycemic index
• 0 g trans fat and 0 mg cholesterol per serving
• 160 oz (10 lb) per pack, 2 packs per case for efficient bulk purchasing

Preparation & Use

Bring 4 to 6 quarts of water to a rolling boil per pound of pasta. Add salt to taste, then stir in the elbows. Cook 7 to 8 minutes for al dente or 9 to 10 minutes for a softer texture. Drain immediately and toss with sauce, oil, or dressing to prevent sticking. For baked dishes, slightly undercook by one minute since the pasta will continue to cook in the oven. For cold salads, rinse briefly under cool water after draining to halt cooking and set the texture before adding dressing.

Application Areas

Commercial kitchens, school nutrition programs, healthcare dining, correctional foodservice, catering operations, buffet and cafeteria lines, and any high-volume setting that requires a dependable, kosher-certified elbow pasta at scale.