by Beau Vedelago | Aug 1, 2025 | Sourdough Pasta
Sourdough fermentation in pasta dough is not a new idea it’s a very old one, rediscovered. As the global conversation around fermented food has matured from trend to mainstream, sourdough pasta has emerged as one of the more interesting expressions of that...
by Beau Vedelago | Aug 1, 2025 | Pasta Shapes
Orecchiette is the shape that defines Puglian pasta culture. Small, cupped, and slightly ridged every part of its form serves a function. The hollow catches sauce. The rim holds texture. The rough interior grips. It’s one of the oldest and most intelligently...
by Beau Vedelago | Aug 1, 2025 | Sourdough Pasta
VEDE didn’t start as a pasta company. It started as a frustration a chef and restaurateur who kept searching for wholesale pasta that met the standard his kitchens demanded, and kept not finding it. What exists now is the result of building that product himself....
by Beau Vedelago | Aug 1, 2025 | Pasta Shapes
Fettuccine is one of the most ordered pasta cuts in Australian restaurants and one of the most underestimated. The wide, flat ribbon is versatile enough to anchor a menu across multiple sauce styles and seasons. Done well, with pasta that has genuine character,...
by Beau Vedelago | Jul 31, 2025 | Pasta Shapes
Mafaldine is the pasta shape named for a queen Mafalda of Savoy and it carries that association well. The long, wavy-edged ribbon is one of the most visually distinctive cuts in the Italian repertoire, and the ruffled border isn’t decorative. It’s what...
by Beau Vedelago | Jul 31, 2025 | Pasta Shapes
Classic sourdough spaghetti by V Spaghetti is the pasta form most chefs think they’ve exhausted. Sourdough spaghetti makes the case that the format was right all along the ingredient was the variable. Spaghetti is one of those staples loved by diners, chefs, and...
by Beau Vedelago | Jul 31, 2025 | Pasta Shapes
Braised beef cheek and pappardelle is a cold-weather pairing that reliable kitchens return to season after season. The variable that separates good from exceptional is always the pasta. Some pasta dishes do more than just feed they create an experience. Built on...
by Beau Vedelago | Jul 31, 2025 | Pasta Shapes
Squid ink linguine is the kind of dish that does the selling itself visually, aromatically, and on the palate. The challenge is sourcing the base product to match those expectations. With VEDE Pasta’s fresh handmade sourdough squid ink linguine, chefs are plating...
by Beau Vedelago | Jul 31, 2025 | Sourdough Pasta
The Australian restaurant industry is about to encounter sourdough pasta seriously for the first time. The kitchens that move first will have the menu advantage. VEDE is the only producer of sourdough pasta in Australia. The extrusion line uses an active sourdough...
by Beau Vedelago | Jul 31, 2025 | Sourdough Pasta
Two claims. No other Australian pasta manufacturer can make either of them. VEDE holds both: Australia’s only sourdough pasta producer, and its only stretched Puglian pasta maker. VEDE is the only producer of sourdough pasta in Australia. The extrusion line uses...
by Beau Vedelago | Jul 31, 2025 | Wholesale Pasta
Queensland’s food manufacturing sector has a reputation for following trends. VEDE is an example of what happens when a business decides to lead one instead. Across the state, makers are turning traditional food categories into opportunities for real change....
by Beau Vedelago | Jul 31, 2025 | Foodservice
IQF frozen technology changed what’s possible with fresh pasta at commercial scale. The product that comes out of the process is not what kitchens have historically associated with frozen. It’s pasta that’s fresh in quality, frozen for function, and designed...
by Beau Vedelago | Jul 29, 2025 | Wholesale Pasta
Becoming a pastai a pasta maker is a study in patience. The technique cannot be rushed, and the result is immediately apparent when it isn’t. Australia’s restaurant and hospitality sector has one domestic producer of authentic cold-stretched Puglian pasta....
by Beau Vedelago | Jul 29, 2025 | Sourdough Pasta
Sourdough pasta isn’t marketed as a health product. But the fermentation process changes the nutritional character of the pasta in ways that matter to increasingly informed diners. Pasta is one of the most beloved, most ordered, and most adaptable dishes in...
by Beau Vedelago | Jul 29, 2025 | Distribution
Quality wholesale pasta isn’t always where you’d expect to find it. In MOCO’s delivery zones, it’s closer than most Brisbane kitchens realise. Whether you’re running a venue in Brisbane, a bistro in Byron Bay, or a coastal club on the Gold...
