Chef Dan believes it’s incredibly important to know where our food comes from, which is why we’re proud to say that every single pasta shape is handmade right here in Sydney.

This ensures that every Dan’s Pasta product is produced with quality, sustainability and precision at the heart of the artisan handmade production process.

Wholesale Pasta for Sydney Chefs

Dan’s Pasta supplies local artisan pasta to Sydney chefs (who literally can’t get enough of it).

We produce hundreds of kilos of our handmade pasta, right here in Sydney, for wholesale buyers across NSW, Sydney CBD hotels restaurants in Sydney’s western suburbs and cafés and bars looking to engage a fresh pasta foodservice in Sydney. 

Dan’s Pasta is handmade fresh daily using the finest locally sourced ingredients, including free-range eggs and flour - meaning Dan’s Pasta contains no nasties and zero preservatives.

For chefs, using handmade pasta for restaurants in Sydney delivers both flavour and efficiency — especially when sourced from a trusted fresh pasta supplier in Sydney.

Our pasta is artisan and locally made, pre-portioned for every delivery, and cooks in 2/3 minutes.

According to Destination NSW, Sydney food and drink businesses have increased by about 45% in the last ten years thanks to massive demand from domestic and international visitors.

This is huge growth in numbers and seating capacity and makes for the most competitive Sydney hospitality scene we’ve ever seen in Australia.

On top of that, new research shows that when today’s diners eat out they expect their food to do more than just taste good.

Sydney foodies care about how food affects their wellbeing, with around 34% of diners rating sustainable sourcing and healthy menu options as the top items they want to see on hospitality venue menus.

In response, 51% of the Greater Sydney’s hospitality venues are planning to prioritise sustainably sourced ingredients that catering to dietary requirements such as plant-based and low-allergen options in response to customer demand. A figure that’s more than doubled and is led primarily by younger Australians.

So when you adapt to better serve your customers, by committing to partner with producers and artisans using ethical and sustainable practices, you put your venue in the best possible position to be their first choice in an increasingly competitive market.