In 2025, Australia’s chefs are taking pasta to bold new places. The humble bowl of noodles has become a storytelling tool—layered with flavour, shaped by culture, and elevated by creativity. It’s not just about speed anymore. It’s about impression, emotion, and culinary intent.
At Vede Pasta, we supply frozen fresh pasta to kitchens that treat the plate as a canvas. Made in Brisbane, our pasta is frozen at -18°C to lock in quality and built for performance—even when service heats up. Whether you’re cooking for five or five hundred, these are the pasta dishes that are defining the year. And we’ve paired each one with the ideal cut to help chefs get it just right.
1. Wagyu Ragù with Mafaldine
Recommended Cut: Mafaldine
Why It Works: These elegant, ruffled ribbons hold hearty sauces like no other. When paired with slow-braised wagyu, bone marrow, or short rib ragù, they bring depth and theatre to the plate. This dish is becoming a go-to on degustation menus and wintery pub mains alike.
➡️ Learn how to improve plate profit with IQF pasta →
2. Lemon Butter Prawns with Oval Linguine
Recommended Cut: Linguine (Oval)
Why It Works: Oval linguine offers more surface area than traditional round strands. That extra width lets it catch delicate sauces—like lemon butter, prawn oil, and Meyer zest—while adding visual impact to coastal menus.
3. Duck & Porcini Pappardelle
Recommended Cut: Pappardelle
Why It Works: Rich, wide ribbons of pappardelle are the perfect match for earthy, slow-cooked flavours. Think confit duck, wild porcini, aged pecorino, or even truffle oil. It’s rustic and indulgent—a favourite for cooler months from Melbourne to Noosa.
4. Black Garlic Strozzaprete with Charred Eggplant
Recommended Cut: Strozzaprete
Why It Works: Dense and twisted, strozzaprete is built for sauces with intensity. This shape absorbs and traps bold flavours like roasted black garlic, smoky eggplant, and olive oil. It’s a game-changer for plant-based menus and vegan fine dining.
5. Blue Swimmer Crab & Chilli Squid Ink Linguine
Recommended Cut: Squid Ink Linguine
Why It Works: Drama on the plate—without the fuss. The inky colour adds visual interest while the subtle brininess pairs beautifully with crab, lemon, and chilli oil. This one’s a showstopper in modern Italian and seafood-forward venues.
6. Cavatello with Pork Sugo & Pecorino
Recommended Cut: Cavatello
Why It Works: This short, ridged pasta is ideal for chunky sugos. Cavatello catches every bit of pulled pork, rich tomato, and salty pecorino—making it a comforting, consistent choice for banquets and high-volume service.
7. Strascinate Nero with Burnt Butter & Sage
Recommended Cut: Strascinate Nero (Carbon, not Squid Ink)
Why It Works: Coloured with activated charcoal, not squid ink, this pasta has a lightly toasted flavour. Burnt butter, crispy sage, and toasted hazelnuts bring it to life. It’s a minimalist dish that chefs love for its elegance and impact.
8. Spaghetti alla Nerano (Zucchini & Parmesan)
Recommended Cut: Sourdough Spaghetti
Why It Works: Inspired by Naples, this dish proves that simple ingredients can create big results. With sautéed zucchini, parmesan, and fresh basil, it lets the fermented flavour of our sourdough spaghetti shine—creamy without cream, and a winner on vegetarian menus.
9. Olive Leaf Fogliette with Veal Ragù & Gremolata
Recommended Cut: Fogliette de Ulivo
Why It Works: Shaped like olive leaves, this pasta is visually striking and texturally firm. Paired with slow-braised veal ragù and lemon gremolata, it walks the line between rich and refreshing—ideal for weddings, long lunches, and warm-weather functions.
➡️ See why Vede is trusted by hotels, caterers, and banquets →
10. Orecchiette with Broccolini & Anchovy Pangrattato
Recommended Cut: Orecchiette
Why It Works: Translating to “little ears,” orecchiette is perfect for catching oil-based sauces and crunchy garnishes. Broccolini florets, anchovy crumbs, garlic, and chilli make this dish punchy, efficient, and crowd-pleasing. It’s a staple for bistros, bars, and casual Italian menus.
🔄 Bonus Trend: Fermentation-Inspired Pairings
Chefs in 2025 aren’t just choosing pasta shapes—they’re exploring dough styles. Our sourdough pastas are emerging as favourites thanks to their subtle complexity and elevated mouthfeel.
➡️ Explore the Vede Pasta range →
Try these combinations:
- Fettuccine with slow-roasted lamb and fermented chilli
- Mafaldine with miso butter and crispy pancetta
- Oval Linguine with preserved lemon and green garlic oil
This added layer of fermentation gives chefs a point of difference—one that diners can taste.
Why These Dishes Work So Well with Vede Pasta
At the heart of it all is pasta built to perform. Vede Pasta is:
- Made fresh in Brisbane, using Australian ingredients
- Frozen at -18°C immediately to lock in freshness
- Shelf-stable for 18 months, reducing waste
- IQF-separated, meaning no clumping or tearing
- Made with clean ingredient declarations
- Fermented for flavour, giving each dish a subtle boost
➡️ Need sauce ideas? See our chef-recommended pairings →
Our pasta is trusted by restaurants, hotels, caterers, and wedding venues that need performance and presentation—without compromise.
Ready to Cook Smarter in 2025?
Vede Pasta helps chefs create dishes that are cost-effective, flavour-forward, and built for service. From expressive plating to fast prep, our frozen fresh pasta is changing how kitchens work.
Whether you’re running a neighbourhood wine bar or a 500-guest event, we’re here to support your success.
📞 Call MOCO on : 1300 466 626
🌐 Explore more at: www.vedepasta.com.au