Costa Egg Noodle Medium 1/4 Inch Wide, 5 Pounds, 2 Per Case

Costa Egg Noodle Medium 1/4 Inch Wide delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Soups and stews: Add directly to chicken noodle soup, beef barley, or vegetable broth for a hearty, filling bowl that retains texture through service.
Casseroles and bakes: Layer into tuna noodle casserole, chicken and noodle bakes, or cheesy noodle gratins where the wide strand carries sauce and cheese evenly.
Side dishes: Toss with butter, herbs, or sour cream for a quick, crowd-pleasing accompaniment to entrées at cafeterias, buffets, and family-style restaurants.
Pasta salads: Mix cooled noodles with vegetables, dressing, and protein for deli counter salads and cold buffet spreads that need a noodle that will not break down.
Comfort food entrées: Serve under stroganoff, goulash, or Swedish meatballs where the 1/4 inch width balances hearty sauces without overwhelming the plate.

Who Would Benefit

• Restaurants and diners serving classic comfort food menus
• Caterers and banquet halls preparing large-batch noodle dishes
• School and hospital cafeterias needing consistent, holdable pasta
• Delis offering cold pasta salads and noodle sides
• Food trucks and buffets with limited cook space and high turnaround

Product Highlights

• Medium 1/4 inch wide egg noodle with real egg for rich color and flavor
• Firm texture holds up in soups, casseroles, and extended steam table holding
• 5-pound bag format, two per case, for manageable portioning and storage
• 10 pounds total per case to reduce reorder frequency in busy kitchens
• Consistent cook time and uniform strand width for predictable batch results
• Made by Pasta Montana, a trusted name in foodservice egg noodles

Preparation & Use

Bring a large pot of salted water to a rolling boil. Add noodles and stir occasionally to prevent sticking. Cook 8 to 10 minutes for al dente or 12 minutes for fully tender, depending on the dish. Drain well and use immediately, or rinse under cold water for salad applications. For casseroles, noodles can be slightly undercooked before baking since they will continue to absorb moisture in the oven. Each 5-pound bag yields roughly 25 to 30 half-cup cooked servings, making it easy to scale recipes for crowd sizes.

Common Applications

Chicken noodle soup remains the single most common use for medium egg noodles in foodservice, but the 1/4 inch width also suits Hungarian goulash, beef stroganoff over noodles, and baked noodle kugel. In institutional settings, these noodles are frequently paired with cream-based sauces or broths where a wider strand distributes flavor better than thin vermicelli. Cold applications include mayo-based noodle salads and vinaigrette-dressed Mediterranean noodle bowls.