Why VEDE’s Sourdough Version Belongs on Your Menu
Some pasta shapes are functional. Others are fashionable. But mafaldine?
It’s both — with a dose of royalty thrown in.
Curly-edged, wide, and full of character, mafaldine pasta (also known as reginette) is stepping into the spotlight on menus across Queensland, Northern NSW, and beyond. Thanks to VEDE’s fresh-frozen sourdough version, chefs now have access to one of Italy’s most celebrated cuts — ready to go, no labour required.
Whether you run a wine bar in Byron, a coastal bistro in the Sunshine Coast, or a modern Italian restaurant in Brisbane, mafaldine adds elegance, elasticity, and edge to your pasta offering.
What Is Mafaldine? (And Why Is It So Popular Right Now?)
Originally created in honour of Princess Mafalda of Savoy, mafaldine — also known as reginette (“little queens”) — features a flat ribbon body with frilled, ruffled edges that create sauce-catching ridges.
It’s wider than tagliatelle but thinner than lasagne, and it performs best in dishes where the pasta is the star. The visual texture adds height, interest, and rustic charm to both fine-dining and casual plates.
Mafaldine is trending because:
- It looks handmade, even when it’s not
- The curls hold oil, sauce, butter, and ragu better than most ribbons
- It offers something different — without being too niche for diners
Why VEDE’s Fresh Sourdough Mafaldine Is a Game Changer
Unlike dried mafaldine or fragile fresh alternatives, VEDE’s mafaldine is frozen fresh and fermented with sourdough, giving it:
- Better elasticity under heat
- Higher cooked yield (200g from a 135g serve)
- Up to 50% expansion when cooked
- Zero clumping from prep to plate
- No dairy or egg — vegan friendly by default
- 18-month shelf life for consistent stock rotation
- Boxes in 3–6kg formats depending on kitchen needs
The sourdough base adds structure, subtle depth of flavour, and resilience under pressure — from à la carte to function service.
Signature Dish: Mafaldine with Mushrooms, Thyme & Taleggio
A showstopper dish without excess effort. One of the most requested combinations on mid- to high-end wine bar menus.
Ingredients:
- VEDE sourdough mafaldine
- Oyster, king brown, and Swiss mushrooms
- Garlic confit, fresh thyme
- Splash of white wine and light stock
- Taleggio folded through to finish
- Parmesan and micro herbs to garnish
Why it works:
The curls in the pasta catch mushrooms and butter, the taleggio melts for a rich, creamy mouthfeel, and the dish lands with flavour, aroma, and plate theatre.
Other Winning Mafaldine Dishes Across QLD & Northern NSW
This shape is fast becoming a favourite on Australian menus. Some standout pairings from chefs using VEDE mafaldine include:
- Braised lamb shoulder with rosemary jus and gremolata
- Mafaldine alla Norma with eggplant, tomato, and ricotta salata
- Spanner crab with lemon butter, fresh chilli and herbs
- Tuscan sausage with roasted fennel and parmesan
- Pumpkin, sage, and walnut with burnt butter
Most of these can be built with pantry ingredients, scaled for function prep, and finished on the pass with minimal fuss.
Why Chefs Are Making the Switch to Frozen Fresh Sourdough Pasta
Kitchen after kitchen is realising the power of ready-to-finish, performance-built pasta that still tastes artisan.
Here’s what they’ve told us:
“We used to make our own ribbons, but mafaldine saves time and gets compliments every night.”
— Head Chef, Coorparoo Italian
“The sourdough fermentation gives it that bounce. It doesn’t break down under pan finish like other fresh pastas.”
— Owner/Chef, Sunshine Coast wine bar
“It plates like handmade but runs like clockwork. We’ve switched most of our ribbons to this.”
— Exec Chef, Toowoomba event venue
The Efficiency That Pays for Itself
Every VEDE mafaldine serve is:
- Pre-portioned at 135g
- Expands to ~200g cooked (up to 50% increase)
- Individually frozen (IQF) to prevent clumping
- Boil straight from frozen — no sticking, no overcooking
- Long shelf life — no spoilage pressure
It’s ideal for kitchens managing tight service windows, large functions, or daily à la carte pasta offerings.
What Chefs Are Actually Searching For (And Why This Blog Shows Up)
This article has been written to align with high-intent chef search terms, ensuring it ranks when buyers are actively looking for pasta solutions.
Searches we match:
- “Frozen mafaldine pasta for restaurants”
- “Buy mafaldine pasta wholesale Australia”
- “Curly ribbon pasta supplier for chefs”
- “Sourdough pasta supplier Queensland”
- “Mafaldine pasta for bistros and wine bars”
By optimising for real-world search queries, VEDE appears when chefs are asking real kitchen questions.
Distribution via MOCO
VEDE is exclusively supplied through MOCO Food Services — one of Queensland and Northern NSW’s most trusted distributors for hospitality.
MOCO delivers to:
- Brisbane
- Sunshine Coast
- Gold Coast
- Ipswich
- Lockyer Valley
- Scenic Rim
- Toowoomba
- Byron Bay / Northern Rivers
If you’re a MOCO customer, search “VEDE Mafaldine” in the ordering portal.
Not yet on MOCO? Reach out via vedepasta.com.au/contact to request samples or distributor referrals.
Final Forkful: The Shape That Delivers on the Pass
In a crowded pasta category, mafaldine is the standout.
With VEDE, you get:
- Sourdough pasta that holds up under service
- Artisanal shape without manual labour
- Consistent cooking with chef-controlled portions
- Inclusive, egg-free ingredients
- Australian-made, locally supplied product through a trusted distributor
It’s not just about putting pasta on the plate.
It’s about putting your name on a dish that diners remember.
Let mafaldine be that dish.