Costa PASTA MONTANA
Costa Trotolle, 10 Pounds, 2 Per Case
- 2 per case
- 10 pounds
- Pasta & Noodles
Costa Trotolle is a corkscrew-cut pasta with ridged spirals that capture and hold thick sauces, making every bite evenly coated. Sold as two 10-pound packages per case for a total of 20 pounds, it is built for high-volume kitchens, caterers, and institutional feeding that need reliable bulk pasta. The shape works across sauced entrées, baked casseroles, pasta salads, and soups without switching to multiple cuts.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 2 per case | |
|---|---|---|
| UPC | 033266005892 | |
| GTIN | 00033266005892 | |
| SKU | 704634 | |
| Category | Pasta & Noodles |
Product Highlights
- Corkscrew trotolle shape with ridged surface designed to capture and hold thick sauces
- 10-pound bulk package, ideal for commercial kitchen portioning
- 2 units per case, 20 pounds total, reducing ordering frequency for busy operations
- Costa PASTA MONTANA brand, known for consistent extrusion quality and reliable cook times
- Works across baked dishes, salads, soups, and sauced entrées from a single shape
Uses
Hearty sauce pairings: Serve with meat ragù, bolognese, or sausage-and-pepper sauces that cling to the corkscrew ridges and fill the spirals with flavor.
Baked pasta dishes: Use in large-format baked ziti-style casseroles, where the spiral shape distributes cheese and sauce evenly throughout the pan.
Pasta salads: Toss cooled trotolle with vinaigrette, fresh vegetables, and proteins for crowd-pleasing deli salads and buffet offerings.
Soups and stews: Add to minestrone or rustic Italian wedding soup; the spiral holds up well in broth without breaking down quickly.
Catering and buffet lines: Cook in bulk for banquet service, as the shape remains distinct and presentable even under heat lamps.
Who Would Benefit
- Restaurants and trattorias running Italian or Mediterranean menus that need a sauce-holding pasta shape beyond penne and rotini
- Caterers and banquet operators serving large groups with pasta as a main or side dish
- Institutional kitchens in schools, hospitals, and corporate cafeterias that cook pasta in high volumes daily
- Food service distributors supplying pasta in case quantities to commercial accounts
- Delis and market prep teams building ready-to-go pasta salads by the pound
Preparation & Use
Bring a large pot of salted water to a rolling boil before adding trotolle. For standard al dente texture, cook according to the package directions, typically 8 to 10 minutes, and test a piece a minute before the suggested time. Drain promptly and toss with sauce immediately to prevent the spirals from sticking together. For baked dishes, undercook by one to two minutes so the pasta finishes in the oven without becoming soft. When preparing pasta salad, rinse the cooked trotolle under cold water to halt cooking and cool it quickly before dressing.
Common Applications
Trotolle’s spiral shape makes it a strong fit for dishes where sauce delivery matters most. Use it as the base for a slow-simmered short rib ragù, where the spirals trap chunks of meat in every bite. Build a baked trotolle al forno with béchamel, mozzarella, and Parmigiano-Reggiano for a banquet main. For cold applications, combine with roasted peppers, olives, arugula, and a lemon-herb vinaigrette for a pasta salad that holds its shape on a buffet line through extended service.
