From Melbourne’s laneways to Perth’s coastal kitchens, Australia’s chefs are pushing their menus in bold new directions. Diners expect more. Menus are tighter, cleaner, and more focused. And pasta — once a comfort filler — is now a centrepiece.
But in 2025, one essential question is gaining traction:
Can the pasta itself be better?
At VEDE Pasta, we believe it can. In fact, we’ve already proven it in Brisbane.
VEDE is Australia’s only sourdough and stretched pasta manufacturer, built not by a corporate supplier, but by a working pastai who understands what chefs need in real kitchens. By combining artisan fermentation, hand-shaped cuts, and frozen-fresh technology, VEDE is delivering a smarter pasta built for foodservice.
We’re already available throughout Southeast Queensland. But interest is growing fast in Sydney, Melbourne, and Perth — and we’re preparing to expand.
What Is VEDE Pasta — And Why Is It Different?
Let’s start with the fundamentals. VEDE Pasta doesn’t just make pasta — we ferment it.
Each batch begins with a slow-fermented, three-day pâte fermentée — a natural sourdough starter that develops elasticity, hydration, and flavour. This dough is then shaped through artisan extrusion or stretched by hand-form, before being individually quick frozen (IQF) at peak hydration.
This process results in:
- Zero clumping or sticking
- An 18-month freezer shelf life
- No preservatives or additives
- Pasta that performs like it was made in-house
Our range includes:
- Sourdough long cuts: spaghetti, linguine, squid ink linguine, mafaldine, pappardelle, and fettuccine
- Stretched shapes: orecchiette, cavatelli, strascinate nero, strozzaprete, and fogliette de ulivo
These are cuts many chefs can’t make themselves — or access reliably from existing suppliers.
Why Fermentation Matters in Pasta
So, why ferment pasta at all?
Because fermentation changes everything. Just as with sourdough bread, kimchi, or wine, fermentation in pasta:
- Creates complex flavour and aroma
- Improves elasticity and dough structure
- Reduces phytic acid for easier digestion
- Eliminates the need for eggs, making the pasta vegan-friendly and cost-stable
- Prevents overcooking and fragmentation through proper hydration
For chefs, this means better flavour and better function — all in one base ingredient. Once you work with pasta made this way, it’s difficult to return to traditional fresh or dried formats.
The Power of Stretch: Bringing Southern Italy to Australia
In Puglia, Basilicata, and across Southern Italy, pasta is often shaped by stretching — not extrusion. This process produces subtle ridges, irregular curves, and surfaces that grab sauce and enhance mouthfeel.
Until now, stretched pasta has largely been the domain of handmade, small-batch preparation. VEDE has changed that.
Using custom-built machinery designed for foodservice scaling, we now offer Australia’s only stretched pasta range at commercial volume.
Shapes include:
- Orecchiette that cup sauce with signature southern style
- Strascinate nero, made with activated charcoal and rolled into hand-folded curls
- Fogliette de ulivo with a smooth olive-leaf shape ideal for light, brothy sauces
- Strozzaprete with organic twists perfect for thick ragùs
- Cavatelli, ideal in seafood, pork, or vegetarian dishes
These aren’t novelty formats — they’re regional heritage shapes brought into the modern commercial kitchen.
A Brand Born in a Real Kitchen — Not a Corporate Lab
VEDE wasn’t built in a boardroom. It was born in a Brisbane restaurant kitchen.
Founder Beau Vedelago spent 16 years operating Italian venues, including Factory51 — a much-loved casual dining institution. After years of making pasta in-house and working through every supplier on the market, he identified a clear gap:
- Fresh pasta spoiled too quickly
- Egg pasta lacked cost stability and versatility
- Dried pasta lacked soul
- Imported frozen pasta was clunky and often oxidised
So he started experimenting. Dough by dough. Shape by shape. Until VEDE was ready to serve something new: a consistent, high-performance pasta made fresh, fermented slowly, and frozen to retain its integrity.
Available in Queensland — With Eyes on Expansion
VEDE is currently distributed through MOCO Food Services across Southeast Queensland. Our pasta is used in:
- Upscale à la carte restaurants
- Function venues and caterers
- Boutique hotels and resorts
- Clubs and bistros with high volume turnover
The feedback has been unanimous:
“We stopped making our own. Yours is better.”
“It holds during service and plates beautifully.”
“Guests notice the difference without needing to be told.”
We’ve validated the product. Now we’re planning the rollout.
Chefs in Sydney, Melbourne, and Perth Are Asking — And We’re Listening
Since launching, we’ve received steady contact from chefs across the country — particularly in NSW, VIC, and WA — asking when VEDE Pasta will be available in their cities.
Why the interest?
Because across the board, chefs are struggling with the same issues:
- Dried pasta doesn’t lift the plate
- House-made pasta is labour-intensive and inconsistent
- Fresh pasta from existing suppliers doesn’t hold in service
- There’s increasing demand for better nutrition, lower waste, and cleaner labels
That’s where VEDE delivers.
What VEDE Pasta Offers in Service
Every shape in our range is designed for practical performance, including:
- 2–3 minute cook time from frozen
- No clumping or sticking, even in batch cooking
- Portioned 135g nests for predictable plating
- No egg, no preservatives, no colourants
- 18-month frozen shelf life
- Full flavour and texture retention across services
For busy kitchens, VEDE reduces prep time, lowers labour pressure, and elevates consistency — without sacrificing creativity.
Interested in VEDE? Here’s How to Get Involved
We’re expanding — but strategically. To ensure consistency and support, we’re planning city-by-city rollouts based on demand.
If you’re a chef, kitchen manager, or distributor in Sydney, Melbourne, or Perth, here’s how to start:
- Fill out our contact form at vedepasta.com.au/contact
- Tell us your venue, kitchen size, and what shapes you’re interested in
- We’ll respond with tasting box availability and rollout timing in your area
You can also stay updated through our website and social channels.
Final Thoughts: What We Believe About Pasta
Pasta should be more than filler.
It should elevate the dish. Perform under pressure. Add value to the plate and pride to the kitchen.
That’s why VEDE exists. We’ve created a pasta range that gives chefs more — more flavour, more consistency, more freedom.
We’re not everywhere yet. But we will be.
And with your input — we’ll bring this next-generation pasta to kitchens across Australia.
Explore the range. Get on the list. Help us shape the future of pasta.
About VEDE Pasta
Australia’s only sourdough and stretched pasta manufacturer
Made in Brisbane | Designed for chefs | Scalable for foodservice
Available via MOCO Food Services in QLD
National rollout in progressm.au/contact