76 PUNCHMAGAZINE.COM {food coloring} professional cook, would show her how to dole out ingredients with her hands, no measuring cups needed. Trish remembers getting frustrated and protesting that she couldn’t do it. Her grandma would tell her, “If you have love for what you do, your recipe will always come out.” In the eight years that Trish, her husband Greg and their business partner Brian Mulcahy have run Saporito, they’ve had to get creative to make the business successful. When corporate campuses like Facebook and Google closed during the lockdown, they shifted from supplying company cafeterias to selling fresh pasta in Peninsula grocery stores like Piazza’s, Sigona’s, Bianchini’s and DeHoff’s. You can also find Saporito’s pastas served at restaurants including Vino would you serve with that? Trish considers it for a moment, then suggests a rich mole sauce. With a background in catering and a lifelong love of cooking, Trish comes up with many of Saporito’s recipes. Her culinary skills date back to childhood, when she’d perch on the counter while her grandmother, a holiday table Get fresh pasta straight from the source. Saporito Pasta is hosting three pop-up events this fall on Saturdays from 11AM to 3 PM, November 23 and December 7 and 14 with cheesemonger Georgette Nelson of Kitchen Table Travel at its factory at 1020 Hansen Way, Redwood City. Buche de noël cakes can be pre-ordered from November 1 through December 14 by emailing saporitopasta@gmail.com.
RkJQdWJsaXNoZXIy MTcxMjMwNg==