Fresh Cavatelli in Australia: VEDE Pasta’s Handcrafted Twist on a Southern Italian Classic
In a world dominated by spaghetti, penne, and rigatoni, it’s often the humble shapes that bring the most soul. Cavatelli, with its smooth curves and handmade charm, has been a Southern Italian staple for generations. And now, it’s earning new fans in professional kitchens across Australia.
But until recently, sourcing fresh cavatelli outside of Italy was next to impossible.
That’s where VEDE Pasta steps in. We’re proud to be the only commercial producer of fresh cavatelli in Australia—shaped by hand, quick-frozen in Brisbane, and made for chefs who want heritage, speed, and consistency in every plate.
Whether you’re serving dinner for two or plating up for two hundred, VEDE’s cavatelli brings handmade quality without the labour.
What Is Cavatelli?
Cavatelli (pronounced cah-vah-TELL-ee) means “little hollows” in Italian. It’s a small, curved pasta traditionally rolled by hand, known for its slightly stretched interior and smooth outer surface.
The beauty of cavatelli lies in its simplicity. It scoops and holds sauces beautifully, bringing subtle texture and visual warmth to the plate. At VEDE, we recreate this by pressing our dough gently, stretching it into the classic shape, and freezing it individually for perfect performance.
The result? A cut that feels handmade—without slowing you down in service.
A Southern Italian Icon, Built for Aussie Kitchens
Cavatelli is deeply rooted in Molise, Basilicata, and Puglia, where it’s often served with tomato sugo, wild greens, or chickpeas. For centuries, it’s been a go-to for turning modest ingredients into something deeply satisfying.
Today, VEDE Pasta reimagines this traditional cut for Australian foodservice—keeping the soul but upgrading the speed, consistency, and shelf life to meet modern kitchen demands.
Why VEDE’s Fresh Cavatelli Is Different
Until now, most chefs had two choices: make cavatelli in-house, or settle for dried options. Both come with compromises—either time or texture.
That’s why VEDE created a third way.
We stretch our dough in the traditional manner, shape it using gentle pressure, then freeze each piece individually (IQF). Our cavatelli looks and feels handmade, cooks fast, and never clumps in service.
Here’s why chefs love it:
- IQF Frozen – Each piece is frozen separately for no clumping, no waste, and no prep hassles.
- Quick Cook Time – Ready from frozen in just 2–3 minutes.
- Reliable Texture – Smooth outside, chewy bite, and perfect hold under pressure.
- Long Shelf Life – Keeps for 18 months in the freezer with zero loss in quality.
- Locally Made – Manufactured in Brisbane and distributed nationwide for fast turnaround.
Want to try it? Contact us here or speak to your MOCO rep to get fresh cavatelli in your kitchen.
Cavatelli That Works Across the Menu
This isn’t just pasta—it’s a tool for expression. Here are a few ways chefs are using VEDE cavatelli right now:
Pork & Fennel Ragù
Slow-cooked pork, fennel seeds, tomato sugo, and chilli. Tossed through cavatelli and finished with pecorino and olive oil. A southern classic.
Cacio e Pepe
Pecorino Romano, cracked black pepper, and starchy pasta water—tossed into a creamy emulsion that clings to every curve.
Cavolo Nero & Pangrattato
Sautéed bitter greens, anchovy oil, garlic, and lemon zest. Topped with crunchy pangrattato for bold, vegetarian depth.
Garlic Prawns & Lemon
Australian prawns in garlic butter, lemon juice, and parsley—served with cavatelli and finished with bottarga or chilli. Light, bright, and beautifully balanced.
Why More Chefs Are Choosing VEDE Cavatelli
Chefs are choosing cavatelli for its speed, flavour-holding ability, and eye-catching texture.
- It looks handmade, adding soul to any pasta section.
- It portions well, with natural weight and generous yield.
- It moves quickly, with cook times under three minutes.
- It reheats well, perfect for catering or batching.
- It stores cleanly, with no risk of spoilage or clumping.
From fine diners to event caterers, VEDE cavatelli fits seamlessly into high-performance kitchens.
Who We Are: VEDE Pasta
VEDE was founded by Beau Vedelago of Factory 51—bringing a chef’s mindset to commercial pasta production. We specialise in premium, frozen fresh pasta made with heritage, consistency, and innovation at the core.
Our focus?
- Sourdough Pasta – Naturally fermented, complex, and resilient
- Stretched Pasta – Traditional shapes like orecchiette, mafaldine, strozzaprete, and of course, cavatelli
Every cut is made with Australian durum flour and frozen at peak quality for speed and shelf life.
How to Order VEDE Cavatelli
You can find VEDE cavatelli through:
- MOCO Food Services (QLD & Northern NSW)
- Or contact us directly for national access and samples
We supply restaurants, hotels, caterers, and multi-site operators looking to improve pasta quality without increasing prep time.
Final Word: Don’t Overlook the Little Guy
Cavatelli might be small, but it delivers huge results. With VEDE’s fresh version, you don’t need a pasta machine, a rolling board, or a team of prep cooks. You just need freezer space—and a dish worth pairing it with.
This is pasta that works hard, looks great, and tastes like it was made to order.
Let’s get cooking.