Wholesale Fresh Pasta Shapes
100% premium Australian semolina pasta.
The shapes that
started it all.
Every shape we make traces back to a kitchen in Puglia. Hand-stretched. Cold-worked. Carrying the texture and character that only tradition can produce and that no imported pasta can match.
Five Puglian shapes.
Made here. Made properly.
Each shape is designed for a purpose the right surface, the right bite, the right pairing.
The signature shape of Puglia. A cupped disc with a rough, dragged interior that holds onto every drop of sauce. Made by hand-stretching no moulds, no extrusion giving it the characteristic thickness variation that makes it cook unevenly in the best possible way: al dente edge, slightly softer cup.
A twisted, elongated roll with ridged tension running its full length. The tight spiral creates channels that grip sauce aggressively ideal where you want every strand coated rather than pooling at the bottom of the bowl. A workhorse shape for rich, heavy sauces.
Small, shell-curled pasta rolled against the board to create a cavity that captures everything around it. Lighter than orecchiette, with a delicate curl that opens up in the bowl. One of southern Italy’s most versatile shapes equally at home in broth or with chunky vegetable sauces.
A slender, leaf-shaped pasta with a ruffled edge that catches light sauces in the gentlest way. This is VEDE’s most delicate shape designed for service where the pasta itself is meant to be seen. The thin profile means it cooks quickly and responds beautifully to finishing butter and aged cheese.
The regional classic of Puglia dragged across the board in a single motion to form a wide, cupped shape with slightly irregular edges. One of the oldest forms in southern Italian cooking, built to hold every drop of sauce in its curve.
How we make it.
Every VEDE pasta shape is produced using a cold-stretch technique a method inherited from Puglian tradition that applies tension and hand pressure rather than heat to develop the dough.
Heat-assisted pasta production is faster and more forgiving, but it compromises gluten structure. The protein network that gives pasta its bite and its ability to hold sauce is partially broken down in the process.
Cold stretching preserves that structure entirely. The result is a dough with truer tensile strength, better al dente retention, and a surface texture that behaves the way pasta is supposed to rough enough to grip, dense enough to hold.
It takes longer. It requires more skill. It produces pasta that performs differently in the pan, differently on the plate, and differently in the mouth. That difference is the whole point.
The sourdough range.
VEDE operates Australia’s only sourdough pasta extrusion line. Where standard pasta uses commercial semolina alone, our sourdough range begins with an active culture slow-fermented, naturally leavened before the dough is formed and shaped.
The result is pasta with a depth of flavour that straight semolina cannot produce: a subtle tang, a more complex crumb, and a digestibility that chefs and their customers notice. It’s a genuinely different product, and it’s made here, in Brisbane.
THE SOURDOUGH RANGE
Nine shapes. One recipe.
100% semolina pasta made with our traditional wild fermented sourdough recipe. Every shape carries the same depth of flavour and exceptional texture.
The Noodle Range
Chinese Noodles
Authentic Chinese noodles with the optimum chew — hand-stretch quality, made from high-quality, GMO-free premium Australian wheat flour. From the wide ‘Biang Biang’ ribbon of Xi’an to thin, flat and knife-cut styles — the full range is born in China and made in Brisbane.
Ready to bring VEDE to your menu?
Talk to us about wholesale pricing, minimum order quantities, and supply arrangements across Australia.
Looking to expand your shape range or add the sourdough pasta format to your menu? See our wholesale pasta supplier guide for pricing, MOQ, and delivery details, or read the Chef’s Guide to Pappardelle for service and sauce notes. Brisbane and SEQ accounts order via MOCO Food Services.
Our dedicated shape guides go deeper on individual pastas: orecchiette, cavatelli, strozzapreti, pappardelle, mafaldine, and fettuccine.
For high-volume and function kitchen needs, see the Chef’s Guide to Rigatoni — the ridged tube pasta that carries Saturday night service without a single complaint.
For a strategic framework on how to select shapes and build a pasta section, read our Pasta Menu Engineering Guide — covering shape-sauce architecture, IQF vs in-house, and the sourdough premium tier.
Wholesale Pasta Delivery — Australia-Wide
VEDE ships IQF fresh pasta nationally via temperature-controlled courier. Delivery guides by city:
- Wholesale Pasta Delivery Sydney — overnight, order cut-offs, storage guide
- Wholesale Pasta Delivery Melbourne — overnight, logistics and receive instructions
- Wholesale Pasta Delivery Adelaide — overnight, full cold-chain guide
- Wholesale Pasta Delivery Perth — 2–3 day transit, standing order setup