Linguine is the quiet achiever of Italian pasta. It doesn’t scream for attention — it earns it. With elegant form, subtle structure, and centuries of menu credibility, linguine remains a staple for chefs who want their ingredients to shine.
At VEDE Pasta, we craft two standout variations:
- Classic sourdough linguine with a golden egg hue and fermented structure
- Squid ink linguine naturally blackened with rich oceanic depth
Both are made in Brisbane, fermented for performance, and frozen fresh using IQF technology. They’re built for chefs who need consistency, flavour, and fast turnaround — from prep to plate in under three minutes.
What Is Linguine?
Originally from Liguria, linguine means “little tongues.” This long, flat pasta is slightly wider than spaghetti, with just enough surface to hold delicate sauces. It’s the traditional partner for olive oil builds, seafood broths, and fresh herb emulsions.
Classic pairings include:
- Pesto Genovese
- Vongole (clams)
- Bottarga and lemon oil
- Charred prawns with chilli
- White fish in butter and herbs
At VEDE, we stay true to the traditional width and curve — but with a sourdough dough that brings elasticity, strength, and flavour.
Sourdough Linguine: Fermented for Function
Our sourdough linguine is made using a proprietary live culture. This fermentation process isn’t just about taste — it enhances the functionality of the dough.
- Greater stretch and resilience during cook
- Slight acidity that deepens flavour
- Better digestibility thanks to reduced phytic acid
This pasta is ideal for fast-paced kitchens. No sticking. No tearing. Just performance-ready strands with handmade appeal.
Read: Why More Chefs Are Ditching Dried Pasta
Squid Ink Linguine: Distinctive and Deep
For dishes that demand visual drama and oceanic depth, our squid ink linguine delivers.
Infused with real squid ink, this pasta carries a mild briny flavour and a striking black finish that elevates seafood and fine-dining builds. It holds up beautifully under pressure and cooks to perfection from frozen.
Ideal pairings:
- Moreton Bay bugs or scampi
- Charred prawns and burnt lemon
- Bottarga with olive oil and herbs
- Butter sauces with smoked roe or crab
IQF Frozen for Reliability
Every VEDE pasta is Individually Quick Frozen (IQF). This process ensures:
- Zero clumping or tangle
- 2–3 minute cook from frozen
- Up to 18-month shelf life
- No prep, no waste, perfect texture
Whether you’re running a busy function venue, fine-dining kitchen, or boutique bistro — this is pasta that behaves under pressure.
See how it works: The Frozen Fresh Advantage
Menu Ideas: Linguine in the Wild
Chefs across Queensland and beyond are serving VEDE linguine and squid ink linguine in bold, creative ways:
Linguine with Clams, Chilli & Pangrattato
White wine, garlic, and lemon butter with fermented linguine and golden breadcrumbs. A modern take on coastal Italian fare.
Squid Ink Linguine with Prawns & Burnt Lemon
Blackened pasta meets charred prawns, lemon oil, and parsley. A top-seller at Bergen in Toowoomba.
Linguine with King Brown Mushrooms & Sage
Sautéed mushrooms in butter and parmesan with a hint of truffle. Balanced, earthy, and satisfying.
Squid Ink Linguine with Bottarga & Crème Fraîche
Delicate roe, rich dairy, and zesty finish. This dish is all about balance and visual impact.
Braised Pork & Fennel Ragù on Linguine
Slow-cooked pork shoulder in tomato sugo, tossed with fermented linguine. Ideal for winter menus.
Squid Ink Linguine with Crab & Saffron Butter
Queensland crab, infused saffron butter, and fresh herbs — a hero dish for specials boards.
Need more dish inspiration? See our Top 10 Pasta Dishes of 2025
Who Uses VEDE Linguine?
Our fermented linguine is used in:
- Fine-dining restaurants showcasing coastal or market-driven menus
- Function kitchens where no-clump pasta matters
- Pubs with premium pasta nights or seafood specials
- Hotels and caterers who need consistent, quick-service pasta that holds up
It’s fast, flexible, and built for professional kitchens.
About VEDE Pasta
VEDE is Australia’s only manufacturer of sourdough pasta. Founded by Beau Vedelago (Factory51), VEDE was built to solve a problem: most commercial pasta lacks taste, texture, and consistency under service pressure.
From our custom fermentation to our IQF freezing process, every step is designed to help chefs plate pasta with confidence.
Read: VEDE Pasta: Brisbane’s Premium Pasta Manufacturer
Ordering & Supply
Queensland + Northern NSW
Order through MOCO Food Services: mocofoodservices.com.au
All Other States
Contact us for national shipping, volume orders, and distributor info:
vedepasta.com.au/contact
Final Word: Pasta That Elevates the Plate
Linguine doesn’t need to shout — it just needs to be done right. With VEDE’s sourdough base and chef-tested freezing, you get performance, structure, and quiet confidence on every plate.
Whether you choose the golden linguine or the bold squid ink cut, this is pasta that performs beautifully — from seafood classics to signature dishes.
Linguine & Squid Ink Linguine: Elegant Ribbons Built for Sauce, Seafood, and Chefs Who Care
Linguine is the quiet achiever of Italian pasta. It doesn’t scream for attention — it earns it. With elegant form, subtle structure, and centuries of menu credibility, linguine remains a staple for chefs who want their ingredients to shine.
At VEDE Pasta, we craft two standout variations:
- Classic sourdough linguine with a golden egg hue and fermented structure
- Squid ink linguine naturally blackened with rich oceanic depth
Both are made in Brisbane, fermented for performance, and frozen fresh using IQF technology. They’re built for chefs who need consistency, flavour, and fast turnaround — from prep to plate in under three minutes.
What Is Linguine?
Originally from Liguria, linguine means “little tongues.” This long, flat pasta is slightly wider than spaghetti, with just enough surface to hold delicate sauces. It’s the traditional partner for olive oil builds, seafood broths, and fresh herb emulsions.
Classic pairings include:
- Pesto Genovese
- Vongole (clams)
- Bottarga and lemon oil
- Charred prawns with chilli
- White fish in butter and herbs
At VEDE, we stay true to the traditional width and curve — but with a sourdough dough that brings elasticity, strength, and flavour.
Sourdough Linguine: Fermented for Function
Our sourdough linguine is made using a proprietary live culture. This fermentation process isn’t just about taste — it enhances the functionality of the dough.
- Greater stretch and resilience during cook
- Slight acidity that deepens flavour
- Better digestibility thanks to reduced phytic acid
This pasta is ideal for fast-paced kitchens. No sticking. No tearing. Just performance-ready strands with handmade appeal.
Read: Why More Chefs Are Ditching Dried Pasta
Squid Ink Linguine: Distinctive and Deep
For dishes that demand visual drama and oceanic depth, our squid ink linguine delivers.
Infused with real squid ink, this pasta carries a mild briny flavour and a striking black finish that elevates seafood and fine-dining builds. It holds up beautifully under pressure and cooks to perfection from frozen.
Ideal pairings:
- Moreton Bay bugs or scampi
- Charred prawns and burnt lemon
- Bottarga with olive oil and herbs
- Butter sauces with smoked roe or crab
IQF Frozen for Reliability
Every VEDE pasta is Individually Quick Frozen (IQF). This process ensures:
- Zero clumping or tangle
- 2–3 minute cook from frozen
- Up to 18-month shelf life
- No prep, no waste, perfect texture
Whether you’re running a busy function venue, fine-dining kitchen, or boutique bistro — this is pasta that behaves under pressure.
See how it works: The Frozen Fresh Advantage
Menu Ideas: Linguine in the Wild
Chefs across Queensland and beyond are serving VEDE linguine and squid ink linguine in bold, creative ways:
Linguine with Clams, Chilli & Pangrattato
White wine, garlic, and lemon butter with fermented linguine and golden breadcrumbs. A modern take on coastal Italian fare.
Squid Ink Linguine with Prawns & Burnt Lemon
Blackened pasta meets charred prawns, lemon oil, and parsley. A top-seller at Bergen in Toowoomba.
Linguine with King Brown Mushrooms & Sage
Sautéed mushrooms in butter and parmesan with a hint of truffle. Balanced, earthy, and satisfying.
Squid Ink Linguine with Bottarga & Crème Fraîche
Delicate roe, rich dairy, and zesty finish. This dish is all about balance and visual impact.
Braised Pork & Fennel Ragù on Linguine
Slow-cooked pork shoulder in tomato sugo, tossed with fermented linguine. Ideal for winter menus.
Squid Ink Linguine with Crab & Saffron Butter
Queensland crab, infused saffron butter, and fresh herbs — a hero dish for specials boards.
Need more dish inspiration? See our Top 10 Pasta Dishes of 2025
Who Uses VEDE Linguine?
Our fermented linguine is used in:
- Fine-dining restaurants showcasing coastal or market-driven menus
- Function kitchens where no-clump pasta matters
- Pubs with premium pasta nights or seafood specials
- Hotels and caterers who need consistent, quick-service pasta that holds up
It’s fast, flexible, and built for professional kitchens.
About VEDE Pasta
VEDE is Australia’s only manufacturer of sourdough pasta. Founded by Beau Vedelago (Factory51), VEDE was built to solve a problem: most commercial pasta lacks taste, texture, and consistency under service pressure.
From our custom fermentation to our IQF freezing process, every step is designed to help chefs plate pasta with confidence.
Read: VEDE Pasta: Brisbane’s Premium Pasta Manufacturer
Ordering & Supply
Queensland + Northern NSW
Order through MOCO Food Services: mocofoodservices.com.au
All Other States
Contact us for national shipping, volume orders, and distributor info:
vedepasta.com.au/contact
Final Word: Pasta That Elevates the Plate
Linguine doesn’t need to shout — it just needs to be done right. With VEDE’s sourdough base and chef-tested freezing, you get performance, structure, and quiet confidence on every plate.
Whether you choose the golden linguine or the bold squid ink cut, this is pasta that performs beautifully — from seafood classics to signature dishes.