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FRESH PASTA

  • About Vede
  • Fresh Pasta
  • Cooking
  • Contact & Wholesale
  • BLOG
Fresh Cavatelli in Australia: VEDE Pasta’s Handcrafted Twist on a Southern Italian Classic

Fresh Cavatelli in Australia: VEDE Pasta’s Handcrafted Twist on a Southern Italian Classic

by Beau Vedelago | Jul 29, 2025 | Uncategorised

Fresh Cavatelli in Australia: VEDE Pasta’s Handcrafted Twist on a Southern Italian Classic In a world dominated by spaghetti, penne, and rigatoni, it’s often the humble shapes that bring the most soul. Cavatelli, with its smooth curves and handmade charm, has been a...
Fresh Strozzaprete in Australia: The Twisted Pasta Chefs Are Falling in Love With

Fresh Strozzaprete in Australia: The Twisted Pasta Chefs Are Falling in Love With

by Beau Vedelago | Jul 29, 2025 | Uncategorised

Australia’s pasta game is evolving fast—and so are the cuts chefs are reaching for. Enter strozzaprete: the twisted, rustic pasta with texture, history, and incredible plate presence. And here’s the kicker—if you’re looking for fresh strozzaprete in Australia, there’s...
Sourdough Pasta Wholesale Australia: Frozen Fresh Pasta for Chefs

Sourdough Pasta Wholesale Australia: Frozen Fresh Pasta for Chefs

by Beau Vedelago | Jul 23, 2025 | Uncategorised

At VEDE, we’re proud to offer sourdough pasta wholesale in Australia — handcrafted, frozen-fresh, and designed for chefs who expect more from their pasta. This isn’t a side dish. It’s the main event. Our pasta delivers flavour, consistency, and performance where it...
The Ultimate Guide to Using IQF Frozen Pasta in Restaurants

The Ultimate Guide to Using IQF Frozen Pasta in Restaurants

by Beau Vedelago | Jul 21, 2025 | Uncategorised

In today’s fast-moving hospitality world, chefs are expected to deliver high-quality dishes with speed, consistency, and cost control. That’s no easy task—especially when kitchen staff are stretched thin and supply chains are unpredictable. Fortunately, there’s one...

How to Improve Plate Profit with IQF Frozen Fresh Pasta

by Beau Vedelago | Jul 21, 2025 | Uncategorised

In today’s hospitality climate, chefs are constantly being asked to do more with less. Whether you’re navigating tighter margins, unpredictable covers, or chronic staff shortages, it’s clear the back-of-house needs solutions that are fast, flexible, and...
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