Penne
Lasagne
Minis
High Fibre
Linguine
Penne Rigate
Large Spirals
Lumache
Spaghetti
Lasagne
Penne
Lasagne
Minis
High Fibre
Linguine
Penne Rigate
Large Spirals
Lumache
Spaghetti
Lasagne
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Vetta Pasta is owned by Rinoldi Pasta Pty Ltd which is a privately owned Australian company. Rinoldi Pasta Pty Ltd is one of Australia's oldest and leading manufacturers of pasta products. Originally established as a pasta manufacturer in 1878, the company has continued to grow from modest beginnings and now occupies a modern 12,500sq. m site in the Melbourne suburb of Mulgrave.
The Vetta and Nanda brands were reinvigorated in 2003 with a new positioning and brand strategy. Vetta is an innovative, contemporary brand offering healthy meal solutions for all the family.
The innovation drive commenced with the launch of our re-sealable pack in 2002 to the next major innovation of our Easy-Store Container in 2005.
The launch of innovative brand extensions has helped Vetta maintain its unique selling point in the market ie.
The basic ingredient of any pasta is wheat. Vetta pasta is made using 100% Australian durum wheat. The endosperm of the wheat grain is milled to produce a product known as semolina. This semolina creates the unique "golden" colour of which Vetta pasta is a classic example.
Water is added to the durum wheat semolina and mixed to form dough. The dough is driven through a vacuum system at temperature and fed through a die. The particular die used gives the pasta the shape required. The shapes are formed under pressure and rotating knives are used to cut the shapes to the required length.
Once the shapes are formed they are fed through a series of drying stages to reduce the moisture content of the pasta. The first stage of drying is known as "pre drying". The pasta shapes are strengthened at this stage which prevents them from become distorted throughout the handling process. The second stage of drying reduces the moisture content to the ultimate level by the time it reaches the third stage. This is the "cooling" stage, which brings the pasta to a point where it can be packaged and stored successfully for 24 months.