If you’ve worked a busy line, you know the frustration. Your pasta delivery is late. The “fresh” pasta prepped two days ago is clumping, drying out, or even starting to spoil. And while dried pasta has long been a fallback in many kitchens, more chefs are waking up to its limitations.

It’s functional—but it’s not exciting. And it’s definitely not ideal.

So what’s the alternative?

In Europe and the United States, the answer is frozen fresh pasta. It’s the quiet hero behind some of the world’s top restaurant menus. And now, it’s available in Queensland—crafted by Vede Pasta and delivered by MOCO Food Services.

Let’s look at why frozen fresh is winning out—and why dried and chilled pasta are starting to fall short.

Dried Pasta Has Limits—And It Shows

Dried pasta is shelf-stable and convenient. But for chefs looking to elevate their menus, it’s often a creative roadblock.

1. Texture Falls Flat

Dried pasta simply can’t replicate the soft, springy texture of real fresh pasta. Even cooked al dente, it lacks the silkiness and luxurious chew of pasta made with care.

2. Poor Sauce Absorption

The smooth surface of dried pasta doesn’t cling to sauce effectively. You can add starch water or emulsify, but it rarely matches the natural grip of handmade-style pasta.

3. Limited Shapes

Dried pasta is mostly extruded basics—penne, spaghetti, rigatoni. If you want Southern-Italian cuts like strascinate, orecchiette, or mafaldine, you won’t find them in dried form.

4. Uninspiring Presentation

Dried pasta lacks character. It’s visually flat and can’t deliver the curves, ruffles, and rustic colour of a fermented or hand-shaped pasta—like Vede’s activated carbon strascinate or sourdough pappardelle.

The Fresh-Chilled Delivery Dilemma

Chilled pasta sounds like a solution—until the logistics hit.

Most chilled suppliers in Queensland only deliver a few times per week, and often require high minimum orders. That forces venues to overstock, risking spoilage, or plan menus around limited delivery windows.

Common frustrations with chilled pasta include:

Short shelf life (3–5 days, sometimes less after opening)
High risk of clumping or tearing
Limited service flexibility
High waste and elevated cost-per-kilo
Missed deliveries disrupting kitchen prep

In many cases, “fresh” ends up costing more time and money than it’s worth.

The Frozen Fresh Pasta Standard

So what’s the fix?

Frozen fresh pasta—not industrially par-cooked sheets or frozen blocks, but chef-crafted, fermented pasta frozen at peak quality using IQF technology.

This is how venues in Milan, New York, and London plate consistent, high-quality pasta—night after night.

Why It Works:

Cooks directly from frozen in minutes
No clumping or breakage—each cut is individually frozen
Holds texture and flavour beautifully
18-month freezer shelf life
Reduces waste—use only what you need
Delivers consistency for both à la carte and banquets

👉 Learn how IQF pasta works

Globally Proven. Now Made in Brisbane.

In Europe and the US, frozen fresh pasta is a standard part of kitchen operations. It’s used everywhere from independent trattorias to high-end fine dining.

And now, Vede Pasta is bringing that same quality to Australian kitchens—tailored for chefs, not factories.

What Makes Vede Pasta Different?

At Vede, we didn’t just want to freeze pasta—we wanted to improve it.

That’s why we’re the only pasta manufacturer in Queensland producing a sourdough-based frozen pasta range, along with hand-stretched Southern-Italian shapes you won’t find in most supply chains.

What we make:

Naturally fermented sourdough pastas
Long-cuts like spaghetti, fettuccini, linguini
Rare shapes like orecchiette, strascinate nero, fogliette de ulivo
Made in Brisbane using premium Australian semolina
Egg-free options available
Frozen using IQF at -18°C
Available via MOCO Food Services

Every cut in our range is designed to hold its shape, look beautiful, and taste freshly made—because it practically was.

Order When You Need It—Not When You’re Told

With MOCO’s chilled and frozen delivery, you can stock your freezer and work on your own schedule. No 3-day wait. No scrambling around late deliveries.

Vede Pasta is available for delivery across:

Brisbane
Gold Coast
Sunshine Coast
Ipswich
Toowoomba
Northern Rivers (Byron Bay, Ballina, Lismore)

👉 Request supply, samples, or pricing

What Chefs Are Saying

“The sourdough pappardelle is next level. It’s got structure, chew, and a beautiful depth of flavour. And I don’t have to pull a junior chef off prep to roll pasta anymore.”
— Head Chef, Modern Italian Venue, Brisbane

“Switching from chilled to Vede frozen fresh saved our team hours of work each week. It’s consistent, the dishes are more creative, and we’ve cut our pasta waste to zero.”
— Executive Chef, Regional Restaurant

Frozen Pasta = Creative Freedom

Frozen fresh pasta lets your team focus on flavour and service—not rolling, portioning, or worrying about shelf life. It’s fast, clean, and reliable.

Here’s how chefs are using Vede’s range:

Mafaldine with truffle pecorino & mushrooms
Squid Ink Linguine with saffron cream & lemon oil
Orecchiette with sausage, broccolini & garlic
Strascinate Nero with scallops and activated carbon
Fogliette de Ulivo in pea purée with whipped goat cheese

Ready to Rethink Pasta?

Dried pasta isn’t cutting it. And chilled fresh pasta comes with too many strings attached.

Frozen fresh pasta gives you:

Artisan quality
Long shelf life
Better cost control
No waste
Service flexibility
No compromise

Upgrade your pasta program with Vede—and bring freedom, consistency, and flavour back to your kitchen.

Let’s Talk Pasta

Ask your MOCO rep or contact us directly for samples, price lists, or custom cut recommendations.

We’re here to help you rethink what pasta can be.

🍝 Why More Chefs Are Ditching Dried Pasta: The Frozen Fresh Advantage