Costa PASTA MONTANA
Costa Acini Di Pepe Pasta, 5 Pounds, 4 Per Case
- 4 per case
- 5 pounds
- Pasta & Noodles
Tiny, round durum wheat pasta from Pasta Montana, shaped like peppercorns and designed for soups, cold salads, and traditional recipes such as Italian wedding soup and frog eye salad. The small, uniform pieces cook in 4 to 6 minutes, hold their firm texture in broth, and grip dressings and light sauces with a bronze-die extruded surface. Each 5 pound bag supplies generous quantity, and the four-bag case format suits foodservice and bulk home kitchens alike.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 4 per case | |
|---|---|---|
| UPC | 033266001429 | |
| GTIN | 00033266001429 | |
| SKU | 650636 | |
| Category | Pasta & Noodles |
Product Highlights
- Made from premium durum wheat semolina for firm texture and reliable al dente results
- Tiny round shape ideal for soups, salads, and desserts that call for a small, uniform pasta
- Bronze-die extruded surface grips broths, dressings, and light sauces effectively
- 5 pound bag size balances bulk convenience with manageable handling and storage
- Four bags per case for cost-effective foodservice purchasing
Uses
Wedding soup: Drop into clear chicken broths with meatballs and greens for the classic Italian American soup where acini di pepe is the traditional pasta choice.
Cold pasta salads: Toss cooked acini di pepe with diced vegetables, vinaigrette, and fresh herbs for compact pasta salads where the small shape distributes evenly throughout each bite.
Frog eye salad: Combine with whipped topping, fruit cocktail, coconut, and marshmallows for the nostalgic Midwestern dessert salad that depends on this specific pasta shape.
Broth-based soups: Stir into minestrone, chicken noodle, or consommé for a pasta that adds substance without overwhelming the bowl.
Baked custard desserts: Fold into sweet baked puddings where the tiny rounds provide delicate texture throughout the set custard.
Who Would Benefit
- Restaurants and diners serving Italian wedding soup or minestrone on a regular menu rotation
- Caterers preparing large batches of pasta salad for events and buffets
- Home cooks who make frog eye salad or other traditional acini di pepe recipes for gatherings
- Foodservice operators needing a consistent, small-format pasta for soup cups and side portions
- Meal prep kitchens that portion bulk ingredients across multiple days of service
Common Applications
Acini di pepe is most widely recognized as the signature pasta in Italian wedding soup, where its small rounds float in a rich chicken broth alongside tiny meatballs and escarole. Beyond that staple, the shape works equally well in any clear or lightly thickened soup where a larger noodle would dominate the spoon. In cold applications, the compact shape spreads evenly through mixed salads and absorbs vinaigrettes without turning mushy. The pasta also anchors frog eye salad, a fruit-and-whipped-topping dessert popular across the American Midwest, where the tiny cooked rounds provide a pleasantly chewable texture against soft fruit and creamy dressing. Cooks aiming for baked sweet dishes can fold acini di pepe into ricotta or egg custards for a delicate, pudding-like result.
Preparation & Use
Bring a large pot of salted water to a rolling boil and add the pasta, stirring occasionally to prevent the tiny pieces from clumping. Acini di pepe cooks quickly, typically reaching al dente in 4 to 6 minutes; start checking at 4 minutes to avoid overcooking, especially if the pasta will continue to cook in soup broth. Drain immediately and rinse with cool water for salad applications to halt cooking and remove surface starch that can cause sticking. For soup use, slightly undercook the pasta and finish it directly in the broth so it absorbs flavor without turning soft. One pound of dry acini di pepe yields roughly 5 cups cooked, enough for approximately 8 to 10 side-portion soup bowls.
