In a fast-paced kitchen, pasta needs to do more than taste great. It must hold its structure, plate beautifully, and surprise diners. VEDE Pasta ticks every box—and then some.
We are proud to be Australia’s only producer and wholesaler of fresh sourdough pasta. Our range is handcrafted in Brisbane, naturally fermented, and frozen at peak quality using IQF technology. It’s designed to meet the real needs of chefs, caterers, and foodservice operators across the country.
This is not a passing trend. The return to fermented pasta is rooted in tradition and craft, inspired by Italy and adapted for modern kitchens.
What Is Sourdough Pasta—and Why Does It Matter?
Unlike regular pasta made from flour and water (or eggs), sourdough pasta starts with a living culture: a sourdough starter. This mix of natural yeast and lactic-acid bacteria ferments the dough before shaping. The results speak for themselves:
- A richer, nuttier flavour with a subtle tang
- Elastic texture ideal for long pasta cuts
- Better digestion and lower FODMAPs
- Higher nutrient availability and gut-friendly properties
Although fermentation is more common in bread, chefs and food scientists in Italy are embracing sourdough pasta for its unique taste, texture, and health benefits.
The Sourdough Pasta Revival in Italy
Across Italy, sourdough pasta is re-emerging as a modern classic. Chefs in regions like Tuscany and Emilia-Romagna are returning to slow-fermented doughs, ancient grains, and pre-industrial shaping techniques.
This movement has already reached Australia. At Factory51 in Brisbane, chefs began fermenting dough years ago—serving pappardelle and tagliatelle with bold, seasonal sauces. That kitchen experience inspired VEDE, which now produces wholesale fermented pasta at scale.
Why VEDE’s Sourdough Pasta Works in Real Kitchens
Flavour alone isn’t enough. Our pasta must perform in commercial kitchens.
That’s why every cut is:
- Made from Australian durum semolina and a proprietary sourdough starter
- Naturally fermented before shaping
- Snap-frozen with IQF technology to avoid clumping
- Ready to cook straight from frozen in just 2–3 minutes
- Shelf-stable for up to 18 months
Chefs tell us our pasta stays al dente even after holding. It never sticks, it reheats well, and it plates cleanly every time.
Explore the VEDE Sourdough Range
Our sourdough line is handcrafted, small-batch, and foodservice-ready:
Spaghetti
Classic and versatile. The fermented dough adds depth to simple dishes like aglio e olio or cacio e pepe.
Linguini
Slim and citrus-friendly. It pairs beautifully with seafood, lemon butter, or garlic oil.
Squid Ink Linguini
Our signature black pasta. Combines fermented dough with bold seafood pairings like crab or cuttlefish.
Fettuccini
Wide ribbons with integrity. Perfect for mushroom ragù, saffron cream, or seasonal vegetable sauces.
Pappardelle
The boldest cut. Built to carry slow-braised lamb, duck sugo, or rustic tomato and olive blends.
📖 See full details: VEDE Sourdough Pasta Range
How Chefs Are Using It
VEDE’s sourdough pasta appears in menus from modern wine bars to high-end banquets. It adapts easily to local produce and seasonal menus.
Popular pairings include:
- Spaghetti with prawns, garlic oil, and lemon zest
- Linguini with pipis, chilli, and bottarga
- Squid ink linguini with crab and shaved fennel
- Fettuccini with roasted mushrooms and crispy sage
- Pappardelle with slow-cooked lamb and red wine
Need more inspiration?
📖 Read: Top 10 Pasta Dishes Chefs Are Serving in 2025
Who’s Using VEDE Pasta—and Why?
VEDE is trusted by:
- Fine-dining chefs who want pasta with flavour and structure
- Hotels and caterers needing consistent results at scale
- Event venues and banquet kitchens that require reheatable formats
- Chefs who want more than plain flour pasta on their menu
What chefs tell us most often:
“It tastes house-made—but it comes frozen.”
“Never overcooks, even when held.”
“It poaches fast and always stays intact.”
VEDE: A Brisbane Pasta Brand with Soul
Founded by Beau Vedelago (of Factory51), VEDE Pasta began in a working kitchen, not a lab. It was born out of necessity—to serve handmade-quality pasta without the risk or inconsistency of in-house production.
Today, VEDE offers two core ranges:
- Sourdough Pasta: Naturally fermented and flavour-packed
- Stretched Pasta: Hand-shaped classics like orecchiette, cavatelli, fogliette de ulivo, and strascinate nero
We source premium semolina from NSW’s Golden Triangle and manufacture every batch in Brisbane.
📰 Learn more: Why Factory51 chose VEDE
How to Order VEDE Pasta
In Queensland or Northern NSW
Order through MOCO Food Services
Elsewhere in Australia
Contact VEDE directly to arrange samples, distributor info, or wholesale supply.
We support:
- Restaurants and hotels
- Caterers and function venues
- Multi-site groups and menu developers
- Retail delis looking for bulk premium pasta
Final Word: Fermentation Meets Function
Sourdough pasta is not a novelty. It’s the future of professional pasta—deeply rooted in Italian heritage but crafted to meet the pace and precision of Australian kitchens.
VEDE Pasta proves that you can have it all: flavour, texture, reliability, and story.
And it’s ready when you are.
📦 Order wholesale or sample packs
🍝 Explore all VEDE Pasta cuts