When it comes to pasta, not all shapes — or methods — are created equal. In a world dominated by extruded and dried varieties, a quiet revolution is taking place in restaurant kitchens: the return to hand-stretched pasta.
At VEDE Pasta, we are proud to be part of that movement. Our stretched pasta cuts — including strascinate nero, orecchiette, cavatelli, fogliette de ulivo, and strozzaprete — are handcrafted and frozen using IQF technology to preserve texture, flavour, and integrity. But what truly makes stretched pasta superior?
It comes down to food science, traditional technique, and an uncompromising commitment to dough performance.
What Is Hand-Stretched Pasta?
Hand-stretched pasta is made by rolling and shaping dough by hand or with gentle tools, rather than forcing it through metal dies. This Southern Italian tradition — especially from regions like Puglia and Basilicata — relies on techniques passed down for generations: finger-pinching, board-rolling, and dragging against wooden surfaces.
What sets it apart?
- Natural variation in shape and thickness
- Textural bite and elasticity
- Deep ridges and folds for sauce adherence
This isn’t just rustic aesthetics. It’s functional food craft.
The Food Science Behind the Stretch
Gluten Alignment and Dough Elasticity
Stretching the dough activates gluten strands in a parallel, elastic network. This enhances elasticity, provides a toothsome texture, and improves sauce retention. The pasta holds its shape and performs consistently during service. Extruded dough, by contrast, compresses and often breaks gluten structure, leading to denser or crumblier results.
Higher Hydration = Better Texture
Stretched pasta dough typically contains more water than extruded pasta. This allows for more flexibility during shaping and produces a tender, even texture once cooked. At VEDE, we use high-hydration doughs that are pliable, strong, and built for fast cooking from frozen.
Irregular Shapes = Sauce-Catching Power
Unlike symmetrical extruded pasta, stretched pasta has natural curves and folds. These irregularities increase surface area and help trap sauces — especially chunky ragùs, butter reductions, or seafood broths. Shapes like orecchiette and fogliette de ulivo are particularly effective at holding flavour.
Artisan Craft Meets Modern Service
At VEDE, every stretched pasta cut is shaped using traditional Southern Italian techniques, then frozen using IQF (Individually Quick Frozen) technology. This ensures:
- Consistent cook times (2–3 minutes from frozen)
- Naturally fermented or long-rested dough
- Stackable packaging for commercial kitchens
- Zero clumping and minimal wastage
Learn more: The Frozen Fresh Advantage
Stretched Pasta vs. Extruded Pasta
Stretched pasta uses higher hydration dough, resulting in better elasticity, chew, and overall performance. Extruded pasta, while uniform and easy to scale, is typically firmer and more brittle. Stretched pasta delivers a handmade feel, improved texture, and a higher capacity to hold sauces — all key features for high-performing kitchens.
Popular VEDE Stretched Pasta Cuts
- Strascinate Nero – Charcoal dough with bold colour, ideal for seafood or chilli oil
- Fogliette de Ulivo – Olive-leaf shaped pasta that pairs well with herbed butters or ricotta
- Strozzaprete – Rolled and twisted for rich ragùs and braised meats
- Orecchiette – Southern Italian “little ears,” perfect for anchovy, broccoli, and pecorino
- Cavatelli – Curved shells that bounce and bite, excellent with earthy or creamy sauces
See them all: VEDE Stretched Pasta Range
Stretching with Purpose
Our founder, Beau Vedelago, launched VEDE from the kitchen of Factory51 in Brisbane. Frustrated with the lack of high-quality pasta in commercial supply, he created Australia’s only fermented, hand-stretched pasta line. Every cut is designed with chefs in mind — combining food science with artisanal tradition.
Read more: VEDE Pasta: Brisbane’s Premium Pasta Manufacturer
Hand-Stretched Pasta, Ready for Service
Every VEDE stretched pasta cut is:
- Individually frozen for ease of use
- Cook-ready in 2–3 minutes
- Designed to work under pressure in kitchens
- Built for both boutique plating and large-scale catering
Whether you’re a fine dining venue, caterer, or a high-volume kitchen, VEDE gives you a powerful, premium pasta option.
Order VEDE Hand-Stretched Pasta
Available through:
- MOCO Food Services – Queensland and Northern NSW
Visit MOCO - Direct Wholesale or Sample Requests – Nationwide
Contact VEDE
Final Word: Why Stretching Matters
Hand-stretched pasta isn’t just a nostalgic return to tradition. It’s a scientifically superior process that delivers better texture, richer mouthfeel, and more reliable service performance. If your kitchen needs pasta that performs and pleases — VEDE’s stretched range is ready.