Costa Egg Noodle 1/2 Wide, 5 Pounds, 2 Per Case

Costa Egg Noodle 1/2 Wide delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Comfort food classics: Use in chicken noodle casserole, tuna noodle bake, beef stroganoff, and other baked or stovetop casseroles where a wide noodle carries sauce evenly.
Soup and broth: Drop into chicken soup, beef barley stew, or pho-style broths for a filling, satisfying noodle that retains its shape in liquid.
Buttered noodle side: Toss with melted butter, herbs, or Parmesan for a quick, crowd-pleasing side dish that pairs with roasts, grilled meats, or meatloaf.
Buffet and catering service: Cook in large batches for banquets, school lunches, hospital dining, and cafeteria lines where consistent texture and yield matter.

Who Would Benefit

• Foodservice kitchens and cafeterias that need a reliable egg noodle in bulk
• Caterers preparing casseroles, soups, or pasta bars for large events
• Home cooks who stock up on pantry staples for family-sized meals
• Church kitchens, community centers, and nonprofit feeding programs
• Meal prep enthusiasts who batch-cook casseroles and soups for the week

Product Highlights

• 1/2-inch wide flat egg noodle with authentic egg flavor and golden color
• 5 pounds per bag, 2 bags per case for a total of 10 pounds
• Made by Costa Pasta Montana, a trusted name in commercial pasta
• Wide shape holds sauce, gravy, and broth effectively for full-flavored dishes
• Cooks to a tender, hearty texture that stands up to baking and extended holding

Preparation & Use

Bring a large pot of salted water to a rolling boil, add the noodles, and stir occasionally to prevent sticking. Cook 8 to 12 minutes until tender but still slightly firm, then drain. For casseroles, undercook by about two minutes since the noodles will continue to absorb sauce in the oven. For soup, add noodles during the last 10 minutes of simmering so they do not over-soften. A single pound of dry egg noodles yields roughly four to five servings as a side dish, making each 5-pound bag sufficient for twenty to twenty-five portions.

Common Applications

These wide egg noodles appear across a range of familiar dishes: classic chicken noodle soup, Hungarian goulash over noodles, Pennsylvania Dutch pot pie, Jewish chicken fricassee, Midwestern tuna casserole, and Southern-style chicken and noodles served over mashed potatoes. Their width and egg content make them a natural fit for any recipe that calls for a ribbon-style pasta with substance and flavor.