Costa Gobetti Pasta, 10 Pounds, 2 Per Case

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

Uses

Pasta bakes: Layer with béchamel, meat sauce, and cheese for baked dishes where the ridged tubes hold their shape and absorb flavor throughout.
Hearty meat sauces: Pair with slow-cooked ragù, Bolognese, or sausage sauces; the hollow center and exterior ridges trap chunks and sauce in every bite.
Creamy pasta dishes: Toss with Alfredo, carbonara, or cheese sauces that coat the ridges evenly for rich, consistent flavor.
Soups and stews: Add to minestrone or pasta e fagioli where a sturdy short cut holds up without turning mushy in broth.
Cold pasta salads: Mix into bulk salad prep for buffets and catered events; the firm texture and sauce-catching shape work well with vinaigrettes and chunky add-ins.

Who Would Benefit

• Restaurants and trattorias running pasta as a core menu item who need a dependable, versatile shape at volume
• Caterers and event planners preparing baked pasta or pasta salad for large gatherings
• School, hospital, and institutional kitchens serving consistent, crowd-pleasing meals on a cycle menu
• Food trucks and pop-up operators stocking a single shape that works across multiple sauce styles
• Deli and takeout counters assembling ready-to-heat pasta trays or family-size meal kits

Product Highlights

• 20 pounds total per case (two 10-pound units), sized for commercial kitchen throughput
• Ridged tube shape designed to hold thick and chunky sauces more effectively than smooth cuts
• Costa Pasta Montana quality, produced for consistent cooking performance and even texture
• Sturdy enough for baking, broiling, and holding in steam table service without breaking down
• Two-unit case format lets you open one unit at a time while keeping the second sealed and fresh

Preparation & Use

Bring a large pot of salted water to a rolling boil. Add gobetti and stir occasionally to prevent sticking. Cook 8 to 10 minutes for al dente texture, or slightly longer for baked dishes where the pasta will finish in the oven. Drain and sauce immediately. For baked applications, undercook by one to two minutes so the pasta absorbs sauce and finishes cooking in the oven without becoming soft. Each 10-pound unit yields roughly 50 to 55 half-cup cooked servings, making it straightforward to scale recipes for batch production.

Common Applications

Gobetti is most often used in baked pasta programs, including baked ziti-style dishes, mac and cheese, and pasta gratins where a ridged tube outperforms smooth shapes. It also works well in house-made soup rotations, especially minestrone and pasta e fagioli. Catering operations rely on it for pasta salad bars and hot buffet lines because it holds dressing and sauce without clumping or turning mushy during extended holding times.