by Beau Vedelago | Aug 20, 2025 | Pasta Shapes
Sydney’s dining scene has long had access to good pasta. What it hasn’t had until now is authentic Puglian short shapes, made in Australia, available at wholesale volume. VEDE changes that. Why Stretched Pasta Deserves a Place on Sydney Menus There’s...
by Beau Vedelago | Aug 1, 2025 | Pasta Shapes
Strozzaprete is the pasta shape with a name that demands an explanation and a texture that sells itself without one. Priest-strangler is the translation, and the folklore behind it is colourful enough to belong on any menu that carries it. What Is Strozzaprete?...
by Beau Vedelago | Aug 1, 2025 | Pasta Shapes
Cavatelli is one of those shapes that rewards the chef who puts it on the menu. Small, dense, and curved into a tight pocket it eats bigger than it looks, holds sauce better than most, and brings a regional Italian authenticity that generic short pasta simply...
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 | 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
Of all the pasta shapes VEDE produces, mafaldine is the one that gets chefs genuinely excited. It is the most fun to eat, it generates the most reaction at the table, and it presents with more volume and visual drama than any other long ribbon in the Italian...
