Costa Elbow Standard Pasta, 10 Pounds, 2 Per Case

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

Uses

Classic macaroni and cheese: The elbow shape cradles cheese sauce in every curve, making it the standard choice for baked and stovetop mac and cheese recipes.
Pasta salads: Toss chilled cooked elbows with vegetables, dressing, and proteins for crowd size pasta salads at picnics, buffets, and potlucks.
Soups and stews: Add elbows to minestrone, chicken noodle soup, or beef stew for a satisfying noodle that holds its shape in hot broth.
Casserole bakes: Layer into tuna noodle casserole, goulash, or baked pasta dishes where the small curved shape distributes evenly among other ingredients.
School and institutional feeding: The 10 pound package size and consistent cook time make this a practical staple for cafeteria, school lunch, and healthcare foodservice menus.

Who Would Benefit

• Foodservice operators and cafeteria managers needing reliable bulk pasta for daily menus
• Caterers preparing large scale pasta salads or baked pasta dishes for events
• Restaurant kitchens that go through elbow pasta steadily and want a 20 pound case supply
• Home cooks who freeze portions or cook for large households and prefer buying in quantity
• Church kitchens, community centers, and volunteer feeding programs serving group meals

Product Highlights

• Made from quality durum wheat for firm texture and consistent cooking results
• Classic elbow shape ideal for mac and cheese, pasta salad, soups, and casseroles
• 10 pound packages, two per case, for a total of 20 pounds per order
• Two individually sealed packages allow portioned use while preserving freshness
• Suited to high volume and institutional kitchen environments

Preparation & Use

Bring a large pot of salted water to a rolling boil, then add the desired amount of elbow pasta and stir occasionally to prevent sticking. Cook until al dente, typically 7 to 9 minutes, then drain immediately. For baked dishes, undercook by one to two minutes since the pasta will continue to absorb moisture in the oven. Rinse with cold water only when preparing cold pasta salads to halt cooking and remove surface starch that can make dressings slide off. One pound of dry elbow pasta yields approximately 2.5 pounds cooked, or roughly 8 half cup servings.

Application Areas

Well suited for school cafeterias, hospital dietary departments, banquet catering, church suppers, restaurant side dishes, and any kitchen that serves macaroni based entrees or sides at scale. The 20 pound case quantity covers roughly 160 cooked servings, enough for a full service day in many midsize operations.