by Beau Vedelago | May 28, 2026 | Uncategorised
Fermented Pasta Australia: What It Is and Why It Matters Fermented pasta is pasta made from a dough that has undergone microbial fermentation before shaping and cooking. In Australia, the term most commonly refers to sourdough pasta — pasta dough made with a live...
by Beau Vedelago | May 28, 2026 | Uncategorised
Chef’s Guide to Casarecce: The Rolled Pasta Casarecce is a pasta built around a single structural idea: the roll. Each piece is extruded as a flat sheet and then curled along its length into a loose scroll, creating a shape that is simultaneously simple and...
by Beau Vedelago | May 28, 2026 | Uncategorised
Chef’s Guide to Pappardelle: The Wide-Ribbon Pasta Pappardelle is the pasta built for braising. Wide, flat, and substantial, it carries the kind of slow-cooked sauces — duck ragù, lamb shoulder, wild mushroom, boar — that define autumn and winter menus at...
by Beau Vedelago | May 28, 2026 | Uncategorised
Fresh Pasta for Melbourne’s Italian Restaurants Melbourne’s Italian restaurant scene is the most established in Australia. From the old-school trattorias of Carlton’s Lygon Street to the sharply-edited modern menus of Fitzroy and Collingwood,...
by Beau Vedelago | May 28, 2026 | Uncategorised
Sourdough Pasta Australia: VEDE and the Art of Fermented Pasta VEDE Pasta is Australia’s only commercial producer of hand-stretched sourdough pasta. Made in Brisbane using a slow-fermented sourdough starter and Australian durum wheat semolina, VEDE’s...
by Beau Vedelago | May 28, 2026 | Uncategorised
Wholesale Pasta Suppliers Australia: How VEDE Works With Commercial Kitchens VEDE Pasta is an Australian wholesale pasta supplier making hand-stretched Puglian pasta in Brisbane for restaurants, caterers, clubs, and function centres across Australia. Every shape is...
