Trusted by 100+ venues across Australia

Your pasta. Our production.

From busy neighbourhood restaurants to high-volume hospitality kitchens, we make gnocchi, fresh pasta and filled pasta that earns its place on your menu.

Premium ingredients, consistent results and quantities to suit your service. Made in Melbourne, supplied across Australia.

Discover our range
  • Gnocchi

    Handmade potato, ricotta and artisan gnocchi. Pre-blanched and ready for service.

  • Fresh pasta

    Bronze-extruded and hand-cut pasta, with egg-based and semolina+water options.

  • Filled pasta

    Ravioli, agnolotti, girelle, rotolo and more. Big on flavour, made for your menu.

Big on quality. Built for volume.

Great pasta. Proper quantities. People who give a sh*t.

We make gnocchi, fresh pasta and filled pasta in Melbourne, with the production capacity to back your busiest service - and a team you can actually pick up the phone to.

Tell us what you need, how much and how often. We’ll get stuck into the details and make it happen.

Talk wholesale
  • Victoria

    Deal directly with the people making your pasta. We’ll get you set up with RiGO, then you can place your orders through Ordermentum.

  • Interstate

    Our distributors take care of interstate orders. Tell us where you’re based and we’ll connect you with the right distributor to get RiGO into your kitchen.

Let's get RiGO on your menu

Looking for a new supplier? Got a pasta-shaped problem? We’re all ears.

Tell us about your venue, where you’re based and what you need. We’ll get back to you to talk products, quantities and samples.

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Meet Mr & Miss Rigo

We met in a restaurant. Now we supply them. 

With Andrea's chef background and our shared obsession for great food, By RiGO. was built around what we'd want in our own kitchen: seriously good pasta and people who care about getting it right. 

Meet the duo behind the dough.

Events & Classes

Good food. Good company. By RiGO at your next event. 

From private celebrations to corporate gatherings, we bring the pasta, the lesson - and plenty of personality.

Let's talk events