Barilla Linguini Pasta, 160 Ounce Bag, 2 Per Case

The Barilla Linguini Pasta is made from long, flat strands of pasta. It pairs well with traditional pesto and tomato, oil-based, or fish-based sauces.

Uses

Classic pesto pairing: Toss with traditional basil pesto, pine nuts, and shaved Parmesan for a staple Ligurian-style plate that highlights the flat strand shape.
Tomato-based sauces: Serve with marinara, Bolognese, or arrabbiata; the wide surface area catches and holds chunky tomato sauces better than round strands.
Oil and fish-based preparations: Pair with white wine, olive oil, clams, mussels, or shrimp for seafood linguini dishes where the pasta’s texture balances delicate proteins.
Batch cooking and buffet service: Cook large quantities ahead of time, toss with oil, and hold for cafeteria lines, catering trays, or family-style service.
Baked pasta casseroles: Layer with sauce, cheese, and vegetables in sheet pans for high-volume baked linguini that feeds crowds.

Who Would Benefit

• Restaurants and trattorias running Italian or Mediterranean menus at scale
• Caterers and event planners needing reliable, high-yield pasta for large gatherings
• School and hospital cafeterias seeking low-glycemic, cholesterol-free starch options
• Food service distributors stocking bulk dry pasta for institutional accounts
• Home cooks who buy in bulk and store long-term pantry staples

Product Highlights

• Made from premium semolina for consistent al dente texture
• Enriched with iron and B vitamins for added nutritional value
• Low glycemic index supports balanced meal planning
• 0 g trans fat and 0 mg cholesterol per serving
• Non-GMO verified ingredients
• Free of lactose, fish, and peanuts; contains wheat and may contain eggs
• Two 160 ounce (10 lb) bags per case, 20 lb total

Preparation & Use

Bring a large pot of salted water to a rolling boil, add the linguini, and stir occasionally to prevent sticking. Cook 9 to 11 minutes for al dente or slightly longer for softer texture. Drain immediately and toss with sauce while the pasta is still hot so the strands absorb flavor evenly. For hold-and-serve workflows, cook to just under al dente, shock in an ice bath, toss with a light coating of oil, and reheat briefly in boiling water before plating. Each pound of dry linguini yields approximately 2.5 pounds of cooked pasta, so a single 10 lb bag produces roughly 25 pounds cooked, enough for about 50 standard 8-ounce portions.

Serving Ideas

Linguini with white clam sauce is the classic preparation, but the flat strand shape also works beautifully with carbonara, aglio e olio, or a simple butter and sage finish. For lighter menus, toss with cherry tomatoes, fresh basil, and a drizzle of extra-virgin olive oil. For heartier plates, top with slow-simmered Bolognese or a rich mushroom ragù. Cold linguini salads with vinaigrette, grilled vegetables, and feta hold up well on buffet lines and picnic spreads.