Huge Pasta Sale in Lehi


photo credit: wagner campelo

In need of some pasta for your food storage? There is a massive sale going on right now in Lehi. Inside a not-yet-opened restaurant near Hutch’s Furniture (95 W. Main Street), an individual is selling to the public boxes of pasta he has acquired in a bulk sale.

Here’s the scoop: all types of pasta are 75 cents per pound. (Contrasted to average bulk prices of $1.50 to $3.00 per pound, depending on the type of pasta). If you buy 10 or more boxes (boxes are between 20-40 pounds), it goes down to 65 cents per pound.

The types of pasta available are:

  • Organic elbow
  • Egg noodle
  • Stars
  • Linguini
  • Flat noodle
  • Acini de pepe
  • Medium shell
  • Casserole lasagna
  • Orzo
  • Riccioli
  • Ditalini
  • Organic alphabet
  • Rotini

Sale hours are 1-7pm M-F, 10am-3pm on Saturday. Before you go, it would be wise to call the guy running the sale, Steve, at 404-7785 and make sure he still has what you’re looking to buy. He’s expecting another shipment early next week (and still had well over 50 boxes of pasta when I was there last night), so your chances for stocking up on what you want are good.

Buona fortuna!

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  • http://wadeshearer.com/ wade

    Did you pick some up? Do you know the brand? Any idea what the expiration date is?

  • http://wadeshearer.com wade

    Did you pick some up? Do you know the brand? Any idea what the expiration date is?

  • http://www.connorboyack.com/ Connor

    I bought two boxes. One was manufactured in 04/08, the other in 12/08. The brand (from what I can tell) is called “Italian Chef”.

    Pasta should last 3-5 years when stored in a cool, dry environment. Putting it a #10 can w/ an oxygen absorber should extend its shelf life, and that’s what I plan doing next time I can get my hands on a machine from the cannery.

  • http://www.connorboyack.com Connor

    I bought two boxes. One was manufactured in 04/08, the other in 12/08. The brand (from what I can tell) is called “Italian Chef”.

    Pasta should last 3-5 years when stored in a cool, dry environment. Putting it a #10 can w/ an oxygen absorber should extend its shelf life, and that’s what I plan doing next time I can get my hands on a machine from the cannery.

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