Fermented for flavour. Built for performance. Backed by science.
Pasta is one of the most beloved, most ordered, and most adaptable dishes in Australian foodservice. But not all pasta is created equal.
At VEDE Pasta, we’ve reimagined what pasta can be—not by following fleeting trends, but by returning to the source: natural fermentation. We’re proud to be Australia’s only producer of sourdough pasta, handcrafted in Brisbane and delivered frozen fresh through MOCO Food Services across Queensland and Northern NSW.
It’s a bold move in a world of generic dried pasta. But it’s a shift more chefs and diners are embracing. Here’s why.
What Is Sourdough Pasta?
Sourdough pasta isn’t a marketing gimmick. It’s built on real fermentation. At VEDE, we start with a pâte fermentée sourdough starter, fermented for three full days. That starter is then mixed into a semolina-rich dough, fermented again for an hour, then carefully extruded into premium pasta cuts.
The result? A pasta with enhanced structure, more elasticity, a deeper flavour—and a range of nutritional benefits your customers will feel.
Why Chefs Choose Fermentation
1. Easier on the Gut
The fermentation process breaks down gluten proteins and FODMAPs such as fructans—common triggers for bloating and discomfort. According to a 2021 study published in Fermentation, sourdough grain products are significantly more tolerable for people with IBS or mild gluten sensitivities.
2. Better Nutrient Availability
Grains naturally contain phytic acid, which limits your body’s ability to absorb key minerals. Fermentation neutralises phytic acid, improving bioavailability of nutrients like iron, zinc, and magnesium.
3. Lower Glycemic Impact
Sourdough-fermented pasta digests more slowly than dried pasta, resulting in steadier blood sugar levels. That means fewer energy crashes and longer-lasting satiety—ideal for health-conscious diners.
4. Postbiotic Support
Even after cooking, sourdough pasta retains beneficial postbiotic compounds produced during fermentation. These support healthy gut flora and can reduce inflammation, even in the absence of live cultures.
Clean Ingredients, Transparent Process
VEDE’s ingredient list is short by design:
- 100% Australian durum semolina
- Filtered water
- Naturally fermented sourdough starter
That’s it. No eggs, no preservatives, and no artificial shelf-life extenders. Every batch is naturally frozen using IQF (individually quick frozen) technology to lock in quality, texture, and freshness—for up to 18 months.
Pasta That Works in Real Kitchens
Consistent Across Services
Each portion is IQF frozen into neat nests—no sticking, no clumping, no waste. Simply count your portions and drop them into boiling water. Cook time from frozen? Just 2.5 to 3.5 minutes, depending on the shape.
Because the dough is rested and fermented before shaping, VEDE Pasta holds up beautifully on the pass and even when reheated.
Reliable Cooked Yield
A 135g nest of VEDE linguine yields around 200g once cooked—offering full portions and consistent food cost margins.
VEDE Sourdough Pasta Range
Available wholesale in 3–6kg cartons (depending on the cut) or 500–550g retail frozen packs:
Long Cuts:
- Spaghetti
- Linguine
- Squid Ink Linguine
- Mafaldine
- Fettuccine
- Pappardelle
Short Cuts (on request):
- Orecchiette
- Cavatelli
These formats suit a wide variety of dishes, from seafood pastas and ragùs to vegetarian specials and lighter, seasonal menus.
What Chefs Are Searching For
This article is built using real search terms from chefs and food buyers. If you’ve ever Googled:
- sourdough pasta supplier Australia
- healthy pasta for restaurants
- frozen pasta for bistros
- best pasta for gut health
- pasta supplier near me
Then this page—and VEDE Pasta—was designed with you in mind.
Our SEO focus ensures that our products show up when chefs search for answers, performance, and new menu inspiration.
Examples from the Pass
Some of Australia’s best restaurants are already plating VEDE Pasta. Here are a few builds from real menus:
- Spaghetti with cavolo nero, anchovy, and garlic oil
- Linguine with spanner crab, chilli, and pangrattato
- Squid Ink Linguine with prawns, bug meat (available via MOCO), and tomato butter
- Mafaldine with burnt butter, lemon zest, and pecorino
- Pappardelle with slow-cooked lamb shoulder and gremolata
Each cut enhances the dish with added texture, story, and that subtle sourdough aroma chefs love.
Where to Buy VEDE Sourdough Pasta
VEDE Pasta is manufactured in Brisbane and distributed fresh-frozen through MOCO Food Services, with delivery across:
- Brisbane
- Gold Coast
- Sunshine Coast
- Ipswich & Western Brisbane
- Toowoomba
- Northern Rivers (Byron Bay, Ballina, Lismore)
We also work directly with:
- Hotels and resorts
- Clubs and function centres
- Caterers and event kitchens
- Grocers and boutique wholesalers
Are you a distributor outside QLD or Northern NSW? Reach out. We’re actively expanding Australia-wide.
Why More Chefs Are Switching
Sourdough pasta isn’t a trend. It’s a smarter way to serve pasta—built for kitchens that care about performance, nutrition, and guest experience.
VEDE Pasta delivers:
- Natural fermentation for superior flavour and digestibility
- Fast, clean cook times from frozen
- Better yield and food costing control
- A clean label that speaks to today’s discerning diners
- A product that supports consistency, without compromise
If you’re ready to bring sourdough pasta to your kitchen, visit vedepasta.com.au or log in to MOCO Food Services and search “VEDE Pasta”.