Across many of Australia’s best kitchens, pasta is experiencing a revival.
It’s no longer just a staple — it’s the signature. The centrepiece. The dish diners photograph and chefs use to make their mark. From Sydney’s bistronomy crowd to Melbourne’s neighbourhood pasta bars and Perth’s seafood-forward venues, pasta now holds serious menu space.
Yet for all the energy poured into fillings and sauces, the pasta itself has barely evolved.
The Limitations of the Old Approach
Most venues still rely on imported dried pasta, short-life fresh trays, or in-house rolled dough that eats up time, consistency, and labour.
Even with talented staff, kitchens often struggle to balance speed, flavour, and reliability.
That’s exactly why VEDE Pasta was created.
We’re a Brisbane-based manufacturer producing Australia’s only sourdough and stretched pasta — built from the ground up for modern kitchens. And now, demand is growing across the country.
What Makes VEDE Pasta Different?
At VEDE, we don’t just make pasta. We ferment it.
Each batch starts with a slow, three-day pâte fermentée, a sourdough starter that develops elasticity, structure, and umami. The dough is shaped through artisan extrusion or stretching and then individually quick frozen (IQF) at peak hydration.
This means:
- No clumping
- No additives
- No oxidation
- A shelf life of 18 months
- And a texture that performs like handmade
Our range includes:
- Sourdough long cuts: spaghetti, linguine, squid ink linguine, mafaldine, pappardelle, and fettuccine
- Stretched pasta shapes: orecchiette, strozzaprete, cavatelli, fogliette de ulivo, and strascinate nero
These aren’t common foodservice formats. They’re the traditional Southern Italian cuts that have been missing from commercial supply chains — until now.
Chefs Across Australia Are Taking Notice
Currently, VEDE Pasta is distributed throughout Southeast Queensland via MOCO Food Services. However, the enquiries haven’t stopped there.
Over the past year, we’ve spoken with chefs in:
- Sydney, who want fermented pasta to match their produce-forward menus
- Melbourne, where chefs are craving handmade-looking shapes with modern plating appeal
- Perth, where seafood kitchens need elasticity and sauce hold — not slow, slippery pasta
They’re all asking the same thing: “How soon can we get it?”
What Brisbane Chefs Already Know
In Brisbane, VEDE is already used by function venues, fine diners, and neighbourhood restaurants.
They’ve made the switch — and here’s what they’re saying:
“It cooks in minutes, holds shape, and doesn’t clump.”
“The sourdough makes even basic sauces shine.”
“We’ve stopped making pasta in-house. Now, we focus on what matters — flavour and service.”
“Guests ask about it — it’s that different.”
For these kitchens, VEDE isn’t just a new ingredient. It’s a system-level improvement.
Why Sourdough Pasta — And Why Now?
Chefs already understand fermentation. They use it in sourdough bread, pickles, wine, and charcuterie. Pasta is the next logical step.
VEDE’s fermentation gives chefs:
- Better digestion: due to reduced phytic acid and broken-down gluten
- Richer flavour: even before sauce hits the plate
- Greater stability: dough holds its form and won’t collapse in water
- Broader appeal: no egg, no dairy — ideal for vegan and allergy-friendly menus
This isn’t a gimmick. It’s what happens when time, temperature, and semolina are handled with care.
Why VEDE Chose Not to Scale Too Quickly
Early on, we received offers to distribute nationally. But we knew consistency had to come first.
So instead of scaling fast, we:
- Built a three-day fermentation system
- Invested in machines that stretch pasta — not just extrude it
- Developed freezing methods that preserve texture without preservatives
- Designed packaging and portioning for chef workflows — not retail shelves
By slowing down, we’ve created a product that chefs can depend on — every time.
We’re Expanding — Based on Your Interest
Now that the product has proven itself in service, we’re ready to roll it out.
But we’re not guessing where it should go. We’re listening to chefs, buyers, and distributors in Sydney, Melbourne, and Perth to guide the rollout.
Here’s how to get involved:
- Head to vedepasta.com.au/contact
- Tell us about your venue and volume
- Request a tasting box or early access — we’ll follow up with next steps
We’re not looking to be everywhere. We’re building this one partnership at a time.
What You Can Expect from VEDE Pasta
VEDE isn’t a compromise. It’s a step up — in every way that counts.
Expect:
- 2–3 minute cook times from frozen
- No clumping, even when cooking large batches
- Perfect portions in nest or loose-pack format
- Clean labels: just semolina, sourdough, and water
- 18-month shelf life with no preservatives
- Distinct shapes that hold sauce and start conversations
This is pasta that performs under pressure — and lifts the plate.
Final Word: The Pasta’s Ready. Are You?
You’ve elevated your menu. Now, it’s time to bring the pasta up to the same level.
VEDE delivers the texture, flavour, and function chefs expect — with the consistency and scalability that kitchens need.
We’re in Brisbane today.
Tomorrow? That’s up to you.
About VEDE Pasta
Australia’s only sourdough and stretched pasta manufacturer
Made in Brisbane | Built for chefs | Distributed via MOCO QLD
Rollout coming to Sydney, Melbourne, and Perth
Across many of Australia’s top kitchens, pasta is enjoying a transformation.
It’s no longer just a staple — it’s the signature. The talking point. The reason diners take photos and return for more. From Sydney’s bistronomy crowd to Melbourne’s inner-north pasta bars and Perth’s seafood-forward plates, pasta now sits proudly at the centre of the experience.
Yet for all the creativity chefs pour into sauces, fillings, and plating, the pasta itself hasn’t changed much.
The Status Quo: Why It’s Not Enough
Most venues still rely on dried pasta from Italy, short-life fresh trays from local producers, or in-house dough that burns hours and blows out labour costs. Even with a skilled team, pasta prep often leads to inconsistent texture, waste, and burnout.
That’s the exact problem VEDE Pasta was built to solve.
We’re a Brisbane-based manufacturer making Australia’s only sourdough and stretched pasta — designed from the ground up for real foodservice environments. And now, chefs across the country are asking for it.
What Sets VEDE Pasta Apart?
Let’s start with the foundation: fermentation.
Every VEDE pasta begins with a three-day sourdough fermentation, just like a great loaf of bread. This process builds flavour, improves digestibility, and strengthens the dough’s hydration and elasticity. After shaping — through either extrusion or stretching — each portion is individually quick frozen (IQF) to lock in structure and performance.
This isn’t rolled pasta. It isn’t laminated, egg-heavy dough. VEDE delivers pasta that looks handmade, behaves professionally, and holds its integrity on the plate.
Our current range includes:
- Sourdough long cuts: spaghetti, linguine, squid ink linguine, mafaldine, pappardelle, and fettuccine
- Stretched shapes: orecchiette, cavatelli, strozzaprete, fogliette de ulivo, and strascinate nero
These are not generic formats. They’re the Southern Italian-inspired shapes most chefs can’t source — until now.
Interest Is Growing Far Beyond Brisbane
Although VEDE Pasta is currently available only in Southeast Queensland through MOCO Food Services, the demand isn’t limited to one region. Over the past year, we’ve received direct enquiries from chefs in:
- Sydney, who are looking for a better pasta to complement clean, produce-led menus
- Melbourne, where short shapes with texture and sauce-hold are in high demand
- Perth, where seafood kitchens need a pasta that balances lightness with elasticity
In each case, the request is the same: “We’re tired of dried pasta. What you’re doing makes sense — how can we get it?”
What Brisbane Chefs Are Saying
Right now, VEDE is used by a wide range of respected Brisbane kitchens — from pasta-focused à la carte venues to high-volume caterers. Here’s what they’ve shared:
“We’ve stopped making pasta in-house — yours is better.”
“It cooks in two to three minutes, holds texture, and doesn’t clump.”
“I can put more energy into sauces and plating because I trust what’s underneath.”
“The sourdough flavour elevates even a simple butter sauce.”
These aren’t marketing claims. They’re day-to-day insights from chefs who needed a solution — and found one that worked.
Why Chefs Are Turning to Sourdough Pasta
You already use fermentation in bread, pickles, wine, and charcuterie. Why not in pasta?
Sourdough pasta isn’t just different. It’s smarter.
Here’s what fermentation brings to the plate:
- Digestibility: three days of fermentation break down gluten and phytic acid
- Flavour: deep aroma and subtle tang before the sauce even touches it
- Structure: strengthened dough resists breaking and overcooking
- Versatility: no egg or dairy — ideal for plant-based and allergen-aware menus
It’s not just a technique. It’s a functional upgrade that fits today’s expectations for flavour, consistency, and clean-label food.
Why VEDE Stayed Local (Until Now)
We’ve had the opportunity to scale fast — but we didn’t.
Instead, we spent time perfecting the product. That meant investing in:
- Custom-designed machinery that stretches pasta (instead of extruding everything)
- A fermentation process that measures time in days, not hours
- IQF freezing methods that preserve hydration without using additives
- Packaging formats built around chef workflows, not supermarket shelves
Because we waited, we can now scale with confidence. The model works. The results speak for themselves.
We’re Planning the Rollout — And Listening Closely
Now that we’ve proven the product in-market, we’re preparing for a state-by-state rollout based on chef demand.
If you’re a head chef, buyer, or foodservice distributor in Sydney, Melbourne, or Perth, we’d love to hear from you. You don’t need to overhaul your menu — just raise the bar on what pasta can be.
Here’s how to get started:
- Visit vedepasta.com.au/contact
- Let us know your venue and volume
- Request samples or express early interest — we’ll coordinate from there
We’re not offering commodity pasta. We’re offering a better foundation for your best dishes.
What You Can Expect from VEDE Pasta
VEDE is designed to deliver what chefs actually need — fast, consistent performance, no surprises, and standout texture.
Here’s what our partners love most:
- Fast cook times: ready in just 2–3 minutes from frozen
- Zero clumping: no oiling or untangling required
- Uniform yields: portioned in 135g nests or loose-pack formats
- Long shelf life: 18 months frozen, no preservatives needed
- Simple ingredients: semolina, water, sourdough — that’s it
- Unique shapes: pasta that looks handmade and holds sauce beautifully
You’ll get the kind of pasta diners remember — with the kind of consistency your kitchen needs.
Final Word: We’re Ready. Are You?
VEDE Pasta is more than a product. It’s a different mindset.
It asks: what if pasta could support your team, instead of straining it? What if it could elevate the dish — and give you your prep time back?
We’ve seen it happen in Brisbane. We believe it can happen in every major city across the country.
Let us know you’re ready.
About VEDE Pasta
Australia’s only sourdough and stretched pasta manufacturer
Made in Brisbane | Built for chefs | Distributed via MOCO QLD
Planning expansion to Sydney, Melbourne, and Perth