Costa Elbow Small, 10 Pounds, 2 Per Case

Costa Elbow Small delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Classic macaroni and cheese: Bake into stovetop or oven mac and cheese where the small elbows trap cheese sauce inside each curve for even coating in every bite.
Pasta salads: Toss cooled elbows with vegetables, dressing, and proteins for deli style cold salads that hold up on buffet lines and in grab and go containers.
Soups and stews: Add directly to broth based soups like minestrone or chicken noodle where the small size fits comfortably on a spoon alongside other ingredients.
Casseroles and bakes: Layer into baked pasta dishes with ground meat, sauce, and melted cheese; the small shape distributes evenly throughout the pan without clumping.
School and institutional feeding: Portion into tray service meals where a manageable, familiar shape encourages acceptance across age groups and the firm texture tolerates batch holding.

Who Would Benefit

• Restaurants and diners serving mac and cheese, pasta salads, or soup daily
• Caterers needing reliable bulk pasta for events and buffet service
• School cafeterias and institutional kitchens feeding large groups on a set menu cycle
• Deli counters and grocery salad bars offering premade pasta salads
• Food banks and community kitchens stocking shelf stable staples in volume

Product Highlights

• Small elbow shape for even sauce distribution and spoon friendly portions
• Made from durum wheat semolina for firm al dente texture after cooking
• 10 pound units, 2 per case, 20 pounds total for high volume kitchens
• Holds up to reheating, holding, and cold storage without breaking down
• Shelf stable dry pasta with a long storage life in standard pantry conditions
• Costa brand by Pasta Montana, a consistent foodservice pasta producer

Preparation & Use

Bring a large pot of salted water to a rolling boil. Add the desired amount of elbows and stir occasionally to prevent sticking. Cook 7 to 9 minutes for al dente or 9 to 11 minutes for tender. Drain immediately and rinse with cold water if using for pasta salad; for hot dishes, toss directly with sauce to prevent clumping. One pound of dry elbow pasta yields approximately 2.5 pounds cooked, so a full 10 pound unit produces roughly 25 pounds of prepared pasta.

Common Applications

Small elbows appear across a wide range of menu categories. In American comfort food they anchor baked and stovetop mac and cheese. In deli service they form the base of cold pasta salads with vinaigrette or mayonnaise dressings. In soup programs they add body to minestrone, vegetable beef, and chicken noodle. Institutional tray service uses them as a familiar, easy to eat starch component. The compact shape also works well in one pot skillet meals where pasta cooks directly in sauce, reducing cleanup and holding time.