Pasta is always in fashion — but the pasta cuts chefs are using in 2025 say a lot about where the industry is heading. From nostalgic throwbacks to seafood-forward dishes and dramatic plating, this year’s menus are about flavour, stretch, and story.
At VEDE Pasta, we work directly with chefs across Australia to supply performance-first pasta that’s fermented, fresh-frozen, and ready for the demands of real kitchens. Based on trends in top venues and global Italian influence, here’s what’s trending on pasta menus right now — and how to work these cuts into your own.
1. Pappardelle: The Comfort Powerhouse
Extra-wide and luxurious, pappardelle continues to dominate 2025 menus. This year, it’s venturing beyond beef ragù into more seasonal and creative territory.
Trending pairings:
- Slow-braised lamb shoulder with gremolata
- Queensland mushroom medley with brown butter
- Charred pumpkin and sage crema
At VEDE, our sourdough pappardelle is built for volume and elegance — holding sauce without collapse and plating with drama.
2. Strascinate Nero: For Seafood with Edge
Charcoal pasta is having a moment — and VEDE’s strascinate nero is leading the trend. Its dark colour and hand-stretched ridges make it a showstopper on seafood menus.
Best served with:
- Moreton Bay bugs, garlic butter, and lemon zest
- Mussel, chilli, and tomato brodo
- Squid ink emulsion with crisp capers
Learn more: The Science of Stretch
3. Mafaldine: The Royal Revival
Mafaldine — a ribbon-shaped pasta with wavy edges — is reclaiming the spotlight for its plating power and nostalgic charm.
Dishes chefs are creating:
- Pork and fennel ragù with aged pecorino
- Prawns, fermented chilli, and seaweed butter
- Duck and juniper with caramelised fig
Explore more: Mafaldine Pasta – The Wavy Wonder Chefs Are Obsessed With
4. Orecchiette: For Nostalgic, Regional Roots
Orecchiette — the “little ears” of Puglia — is making a big comeback in modern menus focused on regionality and story.
Popular builds:
- Broccoli, anchovy, and garlic oil (Pugliese-style)
- Pork sausage, rapini, and chilli flakes
- Roast pumpkin, sage, and goat cheese
VEDE is proud to be Australia’s only fresh orecchiette producer, offering hand-stretched, sauce-catching pasta with consistency.
Read the story: Fresh Orecchiette in Australia
5. Fogliette de Ulivo: The Sleeper Hit
Shaped like olive leaves, fogliette de ulivo are quietly becoming the go-to shape for chefs designing tasting menus or upscale vegetarian options.
Best served with:
- Roasted tomato, stracciatella, and olive oil
- Sardine and citrus butter
- Creamy ricotta, basil pesto, and burnt lemon
Discover more: Fogliette de Ulivo – Olive Leaf Pasta with Southern Charm
6. Strozzaprete: The Rustic Workhorse
Strozzaprete, meaning “priest stranglers,” are hand-twisted, sauce-loving strands perfect for hearty mains and winter menus.
Popular pairings:
- Slow-roasted pork with fennel and white wine
- Veal and sage cream sauce
- Eggplant, tomato, and confit garlic
See more: Strozzaprete – Old-World Pasta, Made Fresh Again
7. Cavatelli: The Comeback Cut
Cavatelli — small, curved shells — are versatile, fast to cook, and loved for their springy bite and plating potential.
Trending builds:
- Charred zucchini, mint, and ricotta salata
- Braised beef shin with red wine reduction
- Chilli prawn oil, fennel, and pangrattato
Explore more: Cavatelli Pasta – VEDE’s Fresh Take
8. Spaghetti: Reinvented, Not Replaced
Spaghetti remains a staple — but fermented dough is giving it a modern edge. VEDE’s sourdough spaghetti delivers superior elasticity, flavour, and sauce grip.
Popular plates:
- Roasted tomato, burrata, and burnt butter crumbs
- Lemon oil, crab meat, and capers
- Smoked mushroom with pine nut gremolata
See the full story: Sourdough Spaghetti by VEDE
9. Linguine & Squid Ink Linguine: Summer Favourites
Both classic and inked versions of linguine are trending for light, fresh, and coastal dishes — especially in warmer regions.
On-trend pairings:
- Crab, preserved lemon, and herb oil
- Chilli-spiked seafood bisque
- Ink linguine with shellfish and bottarga
More here: Linguine & Squid Ink Linguine – VEDE’s Dual-Purpose Pasta
Pasta in 2025 Is All About Story, Stretch & Speed
This year’s pasta trends aren’t just about shape — they reflect how chefs are cooking:
- Stretch over extrusion for better texture
- Speed from frozen to plate in minutes
- Story through regional influence and ingredient choice
At VEDE, we make pasta for chefs — with formats that cook in 2–3 minutes, hold their structure, and enhance plating.
Order VEDE Pasta Wholesale
📍 Queensland (Brisbane, Gold Coast, Sunshine Coast)
Available via MOCO Food Services
📦 Sydney, Melbourne & Beyond
Contact VEDE for samples and supply
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What Pasta Cuts Are Trending on Menus in 2025? (Chef Forecast)
Pasta is always in fashion — but the pasta cuts chefs are using in 2025 say a lot about where the industry is heading. From nostalgic throwbacks to seafood-forward dishes and dramatic plating, this year’s menus are about flavour, stretch, and story.
At VEDE Pasta, we work directly with chefs across Australia to supply performance-first pasta that’s fermented, fresh-frozen, and ready for the demands of real kitchens. Based on trends in top venues and global Italian influence, here’s what’s trending on pasta menus right now — and how to work these cuts into your own.
1. Pappardelle: The Comfort Powerhouse
Extra-wide and luxurious, pappardelle continues to dominate 2025 menus. This year, it’s venturing beyond beef ragù into more seasonal and creative territory.
Trending pairings:
- Slow-braised lamb shoulder with gremolata
- Queensland mushroom medley with brown butter
- Charred pumpkin and sage crema
At VEDE, our sourdough pappardelle is built for volume and elegance — holding sauce without collapse and plating with drama.
2. Strascinate Nero: For Seafood with Edge
Charcoal pasta is having a moment — and VEDE’s strascinate nero is leading the trend. Its dark colour and hand-stretched ridges make it a showstopper on seafood menus.
Best served with:
- Moreton Bay bugs, garlic butter, and lemon zest
- Mussel, chilli, and tomato brodo
- Squid ink emulsion with crisp capers
Learn more: The Science of Stretch
3. Mafaldine: The Royal Revival
Mafaldine — a ribbon-shaped pasta with wavy edges — is reclaiming the spotlight for its plating power and nostalgic charm.
Dishes chefs are creating:
- Pork and fennel ragù with aged pecorino
- Prawns, fermented chilli, and seaweed butter
- Duck and juniper with caramelised fig
Explore more: Mafaldine Pasta – The Wavy Wonder Chefs Are Obsessed With
4. Orecchiette: For Nostalgic, Regional Roots
Orecchiette — the “little ears” of Puglia — is making a big comeback in modern menus focused on regionality and story.
Popular builds:
- Broccoli, anchovy, and garlic oil (Pugliese-style)
- Pork sausage, rapini, and chilli flakes
- Roast pumpkin, sage, and goat cheese
VEDE is proud to be Australia’s only fresh orecchiette producer, offering hand-stretched, sauce-catching pasta with consistency.
Read the story: Fresh Orecchiette in Australia
5. Fogliette de Ulivo: The Sleeper Hit
Shaped like olive leaves, fogliette de ulivo are quietly becoming the go-to shape for chefs designing tasting menus or upscale vegetarian options.
Best served with:
- Roasted tomato, stracciatella, and olive oil
- Sardine and citrus butter
- Creamy ricotta, basil pesto, and burnt lemon
Discover more: Fogliette de Ulivo – Olive Leaf Pasta with Southern Charm
6. Strozzaprete: The Rustic Workhorse
Strozzaprete, meaning “priest stranglers,” are hand-twisted, sauce-loving strands perfect for hearty mains and winter menus.
Popular pairings:
- Slow-roasted pork with fennel and white wine
- Veal and sage cream sauce
- Eggplant, tomato, and confit garlic
See more: Strozzaprete – Old-World Pasta, Made Fresh Again
7. Cavatelli: The Comeback Cut
Cavatelli — small, curved shells — are versatile, fast to cook, and loved for their springy bite and plating potential.
Trending builds:
- Charred zucchini, mint, and ricotta salata
- Braised beef shin with red wine reduction
- Chilli prawn oil, fennel, and pangrattato
Explore more: Cavatelli Pasta – VEDE’s Fresh Take
8. Spaghetti: Reinvented, Not Replaced
Spaghetti remains a staple — but fermented dough is giving it a modern edge. VEDE’s sourdough spaghetti delivers superior elasticity, flavour, and sauce grip.
Popular plates:
- Roasted tomato, burrata, and burnt butter crumbs
- Lemon oil, crab meat, and capers
- Smoked mushroom with pine nut gremolata
See the full story: Sourdough Spaghetti by VEDE
9. Linguine & Squid Ink Linguine: Summer Favourites
Both classic and inked versions of linguine are trending for light, fresh, and coastal dishes — especially in warmer regions.
On-trend pairings:
- Crab, preserved lemon, and herb oil
- Chilli-spiked seafood bisque
- Ink linguine with shellfish and bottarga
More here: Linguine & Squid Ink Linguine – VEDE’s Dual-Purpose Pasta
Pasta in 2025 Is All About Story, Stretch & Speed
This year’s pasta trends aren’t just about shape — they reflect how chefs are cooking:
- Stretch over extrusion for better texture
- Speed from frozen to plate in minutes
- Story through regional influence and ingredient choice
At VEDE, we make pasta for chefs — with formats that cook in 2–3 minutes, hold their structure, and enhance plating.
Order VEDE Pasta Wholesale
📍 Queensland (Brisbane, Gold Coast, Sunshine Coast)
Available via MOCO Food Services
📦 Sydney, Melbourne & Beyond
Contact VEDE for samples and supply