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 29, 2025 | Pasta Shapes
Hand-stretched pasta shapes communicate something to diners before they take a bite. They signal that someone made a deliberate decision about what to put on the plate. Australia’s restaurant and hospitality sector has one domestic producer of authentic...
by Beau Vedelago | Jul 29, 2025 | Pasta Shapes
Pasta cut trends on serious menus reflect the same shift happening across food service: diners can tell the difference, and they’re choosing dishes that demonstrate craft. At VEDE Pasta, we work directly with chefs across Australia to supply performance-first...
by Beau Vedelago | Jul 29, 2025 | Pasta Shapes
VEDE’s sourdough spaghetti is built on the same active culture used across the range slow-fermented, naturally leavened, and designed to perform where standard semolina stops. At VEDE, we’ve taken this classic shape and elevated it with our signature sourdough...
