When we look at pasta geometry in search of the perfect cuts of pasta to meet the needs of our foodservice customers, we turn to Costa Pasta. Costa Pasta is known throughout the foodservice industry for making the highest quality domestic pasta available.

All Costa Pasta is made using the highest quality ingredients which produce durable and consistent pasta. From start to finish, raw ingredients to packaging Costa Pasta stands by their seal of quality in every case. Let’s take a look at a few pasta cuts and suggested accompanying sauce.

Farfalle or Bow Tie Pasta is made from 100% Enriched Durum Semolina Wheat, and pure mountain water from Great Falls Montana. Using Durum Wheat ensures the product is durable and golden in color. All Costa Pasta is slowly dried for maximum strength and reduced cracking.

Rotelli Rainbow Pasta is made from local ingredients, the highest quality hard wheat flour available. Pasta is slow dried, inspected and packaged by hand with the Costa Pasta seal of quality.

Rigate Penne Pasta is made from custom selected and milled Semolina Wheat Flour. Pasta is produced on a just in time basis to ensure a fresh product that retains its color and delicious nutty flavor. Noodles are shaped using premium bronze die shapes to create the best quality finished product.

Sauce Recommendations

Vegetable Sauces: If you have a chunky vegetable sauce, look for pasta cuts with lots of nooks and crannies or deep crevices to catch and hold vegetables. Suggestions: Rigatoni, Orecchiette, Rotelli, Shells

Cheese Sauces: Cheese sauces adhere best to small cuts of pasta with lots of surface area. Suggestions: Fusilli, Farfalle, Macaroni, Mostaccioli, Shells

Oil Based Sauces: Pesto and other oil-based sauces are just right for keeping long, thin cuts from clumping together. They also coat noodles more evenly than they would smaller pasta with lots of crevices. Suggestions: Fusilli Bucati, Spaghetti, Fettuccini

Butter Sauces: Noodles beg for butter sauce, so a little bit goes a long way. Suggestions: Egg Noodles, Linguini, Fettuccini

Meat Sauces: Two utterly different pasta cuts are commonly used with meat ragu. In Northern Italy, broad, fresh egg noodles are traditionally paired with meat sauce, while in Southern Italy small cuts of dried pasta are used. Suggestions: Marcaroni, Fusilli Bucati, Egg Noodles, Rigatoni

We hope you found these pasta and sauce recommendations valuable. For these and other Costa Pasta shapes, please see our page here. For more information about the brand, and spectacular pasta dish recipes visit the Costa Pasta website here.