Costa PASTA MONTANA
Costa Spaghettini Pasta 20 Inch, 20 Pounds, 1 Per Case
- 1 per case
- 20 inch
- Pasta & Noodles
Costa Spaghettini delivers a thin, 20-inch long strand that cooks quickly and holds sauce with a firm, even bite. The 20-pound bulk case is built for high-volume kitchens that need reliable pasta throughput at a lower per-ounce cost. Its longer-than-standard length adds plate presence, while the thin gauge pairs well with everything from light garlic and oil preparations to hearty tomato and cream sauces.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 1 per case | |
|---|---|---|
| UPC | 033266000040 | |
| GTIN | 00033266000040 | |
| SKU | 650620 | |
| Category | Pasta & Noodles |
Product Highlights
- 20-inch strand length, longer than standard retail spaghettini for dramatic plating
- 20-pound bulk case reduces per-ounce cost and reorders for high-volume kitchens
- Thin spaghettini gauge cooks fast and absorbs sauce evenly
- Firm texture holds up to heavy, cream-based, and oil-based sauces without breaking down
- Made by Costa Pasta Montana, a domestically milled and extruded pasta brand
Uses
Plated entrees: Pair with marinara, Alfredo, pesto, or clam sauce for classic Italian dinner plates that showcase the long strand presentation.
Pasta bars and buffets: Cook al dente in large batches and hold for self-serve stations at banquets, cafeterias, and catered events.
Meal prep and batch cooking: Portion the 20-pound case into individual or family-size servings for weekly meal preparation programs.
Cold pasta salads: Toss cooled spaghettini with vinaigrette, vegetables, and proteins for deli cases and picnic menus.
Stir-in soups: Break strands to length and add to minestrone, chicken noodle, or pho-style broths for a thinner noodle alternative.
Who Would Benefit
- Restaurants and trattorias running high pasta volume on their dinner menu
- Caterers and banquet halls feeding large groups from a single case
- College and corporate dining halls operating pasta stations daily
- Meal prep and commissary kitchens portioning bulk ingredients weekly
- Foodservice distributors supplying Italian-focused operators
Preparation & Use
Bring a large pot of salted water to a rolling boil before adding spaghettini. Because the strand gauge is thin, cook time runs shorter than spaghetti; start checking at 4 minutes for al dente and drain immediately to avoid overcooking. For buffet hold, toss with a small amount of oil after draining to prevent clumping. The 20-inch length can be left whole for plated entrees or snapped to shorter lengths for soups and salads. Store unopened cases in a cool, dry area away from moisture; once opened, keep the remaining product sealed to preserve texture.
Common Applications
Spaghettini’s thinner profile makes it a versatile middle ground between angel hair and spaghetti. It works well with lighter oil and garlic sauces where a finer strand coats more evenly, yet it has enough body to carry chunky tomato sauces without disappearing. Chefs also favor it for seafood pasta dishes where a delicate noodle complements shrimp, clams, or scallops without competing for attention. In cold applications, the thin strand absorbs vinaigrette and dressing more readily than thicker cuts, making it a strong choice for pasta salads that need flavor throughout rather than just on the surface.
