Some pasta shapes whisper. Pappardelle shouts. With extra-wide ribbons and a luxurious mouthfeel, this pasta commands attention on the plate and delivers impact in the kitchen. It’s the shape built for richness—traditionally paired with slow-braised sauces and bold proteins, and now a hero pasta on many of Australia’s best restaurant menus.
At VEDE Pasta, we’ve given this classic shape a modern twist. Our version is fresh, fermented with live sourdough starter, individually quick frozen (IQF), and crafted in Brisbane. We are Australia’s only sourdough pasta producer—and our pappardelle is wider, stronger, and deeper in flavour than anything else on the market. It’s designed for chefs who care about texture, yield, and plate presence.
What Is Pappardelle?
Pappardelle (pronounced pah-par-DEL-leh) originates from Tuscany, where robust, hearty dishes reign supreme. The name derives from pappare—“to gobble up”—which makes perfect sense when this pasta is served with something rich, buttery, or meaty.
Typically, it’s cut between 20mm and 30mm wide—significantly broader than fettuccine or tagliatelle. This gives it unmatched sauce-carrying power. VEDE’s pappardelle keeps the traditional shape but elevates the experience through sourdough fermentation and IQF freezing.
Explore the full VEDE sourdough pasta range →
Why VEDE Pappardelle Stands Out in Professional Kitchens
1. Naturally Fermented Sourdough Dough
Our pappardelle is made using a live sourdough starter fermented in-house. This process:
- Enhances flavour with light tang and nutty depth
- Increases dough strength and elasticity
- Lowers phytic acid for better digestibility
This isn’t just pasta—it’s artisan chemistry, engineered for the realities of busy service.
Discover why more chefs are choosing fermented pasta →
2. IQF-Frozen for Flexibility and Shelf Life
Each strand is individually frozen to eliminate clumping and maintain perfect separation in the bag. Our IQF method offers:
- A minimum 18-month shelf life
- 2–3 minute cook time from frozen
- Clean, consistent texture every time
You won’t waste time detangling or portioning. Our pasta is ready when you are.
3. Built to Carry Bold Sauces
With a wider surface and sourdough structure, VEDE pappardelle grips sauce and maintains integrity even under heat lamps or in large-format service. This pasta holds its own as the centrepiece—not just a side.
Dish Inspiration: How Chefs Are Plating Pappardelle
Braised Lamb Shoulder with Rosemary Sugo
Slow-braised lamb folded through a rosemary, garlic, and tomato sugo, finished with pecorino and gremolata. The wide ribbons catch every strand of meat and sauce.
Slow-Braised Pork with Fennel & Chilli
A southern Italian-style pork ragù with braised shoulder, fennel seed, chilli, and tomato passata. Served with parsley oil and grated pecorino.
Braised Beef Cheek & Red Wine Reduction
Melt-in-your-mouth beef cheek, simmered low and slow in red wine, tomato, and rosemary. Finished with butter and fresh thyme.
King Brown & Porcini Cream
Sautéed mushrooms in white wine reduction, finished with mascarpone, parmesan, and truffle oil. A luxe pairing for our sourdough base.
Moreton Bay Bug with Burnt Butter & Sage
Charred bug meat in lemon brown butter, sage, and cracked pepper. Pappardelle brings indulgence to the plate without fuss.
Cacio e Pepe with a Twist
Aged pecorino and cracked pepper emulsified with pasta water. This simple dish becomes extraordinary when served on wide fermented ribbons.
See more examples: Top 10 Pasta Dishes Chefs Are Serving in 2025 →
Why VEDE? Designed by Chefs, for Chefs
VEDE Pasta was created by Beau Vedelago, a Brisbane restaurateur and founder of Factory51. When he couldn’t find a pasta that held up during full-service hours, he developed one that did.
That chef-first approach still drives our business:
- High-protein Australian semolina
- Live, in-house sourdough fermentation
- Lightly stretched ribbons for elasticity
- IQF freezing for structure and speed
- 18-month shelf life
- National shipping and MOCO distribution
Learn more: VEDE Pasta – Brisbane’s Premium Pasta Manufacturer →
Who Uses VEDE Pappardelle?
VEDE pappardelle is trusted by:
- Restaurants creating premium handmade-style dishes
- Event venues needing fast prep without compromise
- Caterers plating during rolling service windows
- Hotels and gastropubs looking for impact without clumping
- Kitchens with limited labour, needing reliable results
Ordering VEDE Pappardelle
QLD & Northern NSW
Order directly through MOCO Food Services — our primary distributor.
Other Regions in Australia
Contact us here for national supply, sample requests, and distributor inquiries.
Minimum orders? No issue. Sample trays? Available. National delivery? Absolutely.
The Final Word: Pappardelle With Purpose
VEDE’s sourdough pappardelle is not just wide and rich—it’s performance-built. With bold flavour, fast prep, and plate drama, it’s the cut chefs use when they want their pasta to lead the dish.
Whether you’re creating a seasonal special or a year-round menu staple, this extra-wide ribbon delivers visual appeal, flavour depth, and service ease—all in one unforgettable shape.
Try VEDE Pappardelle in Your Kitchen
Order wholesale or request samples today: vedepasta.com.au/contact
View the full sourdough range: vedepasta.com.au/pasta-products