Costa Fettuccine Spinach Bronze 10 Inch Pasta, 20 Pounds

Costa Fettuccine Spinach Bronze 10 Inch Pasta delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Restaurant entrées: Plate long spinach fettuccine under Alfredo, carbonara, or seafood sauces where the bronze-cut texture holds heavy cream and cheese coatings without pooling at the bottom of the bowl.
Catering and buffet service: Cook in bulk for banquet pasta bars, station displays, or pre-plated meal service where the green color adds visual variety alongside standard semolina pasta.
Vegan and plant-forward menus: Feature as a vegan pasta option since the dough contains no eggs; pair with oil-based garlic sauces, vegetable ragùs, or dairy-free cream alternatives.
Pasta salads and cold presentations: Toss cooled strands with vinaigrette, roasted vegetables, and fresh herbs for large-format salad trays; the spinach flavor holds up well even when chilled.

Who Would Benefit

• Restaurant chefs and kitchen managers seeking a vegan pasta with strong sauce adherence and visual appeal
• Caterers and banquet operators running high-volume pasta service
• Foodservice directors at schools, hospitals, and corporate cafeterias adding plant-forward menu items
• Distributors and broadline suppliers stocking bronze-die specialty pasta in foodservice sizes

Product Highlights

• Bronze-die extruded for a textured surface that holds sauce more effectively than Teflon-die pasta
• Spinach incorporated directly into the dough for consistent flavor and color throughout each strand
• 10 inch length suited for full-strand restaurant plating
• 20 pound case sized for foodservice and high-volume kitchens
• Vegan formulation with no eggs in the dough

Preparation & Use

Bring a large pot of salted water to a rolling boil and add the fettuccine, stirring gently to separate the strands. Cook 8 to 10 minutes for al dente, adjusting time based on the sauce weight; lighter oil-based sauces pair well with a firmer bite, while heavier cream sauces benefit from an extra minute of cooking. Drain without rinsing so the surface starch remains available to bind the sauce. For buffet or batch service, undercook by one minute, shock in an ice bath, toss lightly with oil to prevent sticking, and finish in sauce to order.

Application Areas

Italian restaurants, hotel banqueting, campus dining halls, healthcare foodservice, cruise ship galleys, and any operation plating long pasta at volume where a spinach option rounds out the menu alongside standard semolina cuts.