by Beau Vedelago | Aug 1, 2025 | Sourdough Pasta
Sourdough fermentation in pasta dough is not a new idea it’s a very old one, rediscovered. As the global conversation around fermented food has matured from trend to mainstream, sourdough pasta has emerged as one of the more interesting expressions of that...
by Beau Vedelago | Aug 1, 2025 | Sourdough Pasta
VEDE didn’t start as a pasta company. It started as a frustration a chef and restaurateur who kept searching for wholesale pasta that met the standard his kitchens demanded, and kept not finding it. What exists now is the result of building that product himself....
by Beau Vedelago | Jul 31, 2025 | Pasta Shapes
Mafaldine is the pasta shape named for a queen Mafalda of Savoy and it carries that association well. The long, wavy-edged ribbon is one of the most visually distinctive cuts in the Italian repertoire, and the ruffled border isn’t decorative. It’s what...
by Beau Vedelago | Jul 31, 2025 | Sourdough Pasta
The Australian restaurant industry is about to encounter sourdough pasta seriously for the first time. The kitchens that move first will have the menu advantage. VEDE is the only producer of sourdough pasta in Australia. The extrusion line uses an active sourdough...
by Beau Vedelago | Jul 31, 2025 | Foodservice
IQF frozen technology changed what’s possible with fresh pasta at commercial scale. The product that comes out of the process is not what kitchens have historically associated with frozen. It’s pasta that’s fresh in quality, frozen for function, and designed...
