Get SF Weekly Newsletters

Thursday, April 4, 2013

Check Out a Fresh Pasta Pop-Up Shop This Saturday

Posted By on Thu, Apr 4, 2013 at 5:05 PM

Fresh Mattarello tagliatelle resting on a specially made rack. - ANNA ROTH
  • Anna Roth
  • Fresh Mattarello tagliatelle resting on a specially made rack.

Mattarello, a local artisan pasta company named for the rolling pin that Italians use to roll pasta, will be holding a pasta shop pop-up this Saturday, April 6 at Biondivino from 3-6 p.m. The menu will include nests of fresh pasta like tagliatelle, pappardelle, whole-wheat fettuccine, parsley-garlic tagliatelle, and bigoli for $4.50 each, as well as garganelli and orecchiette for $5 each.

There will also be bigger dishes like tortellini with brodo ($12) and lasagna with ragu ($9) to take and cook at home, as well as jars of freshly made ragu and tomato sauce for sale ($8 and $5 respectively).

See also: Berkeley Bowl Pasta Uses Beets as Magic Ingredient

How to Eat Flour + Water Pasta for Around $1 Per Serving

Mattarello is a collaboration between John Pauley and his wife Anna Li. Pauley is a longtime chef, and the couple was enchanted by freshly made pasta during a trip to Bologna in 2008. Pauley was so inspired that he traveled back to the city to apprentice with pasta-makers for 3 1/2 months and learn the art of traditional Bolognese pasta-making, and then returned the next summer for six more weeks.

John Pauley of Mattarello defly cuts tagliatelle pasta. - ANNA ROTH
  • Anna Roth
  • John Pauley of Mattarello defly cuts tagliatelle pasta.

I was lucky enough to attend a dinner party the couple held at their house last weekend featuring some of their fantastic fresh pastas. I watched with awe at the speed in which Pauley deftly rolled out his pasta dough, formed the orecchiette ("little ears"), and chopped folded-up pasta sheets for tagliatelle (he uses a knife meant for chopping udon).

The finished pastas were perfectly al dente, and were doughy and flavorful, playing a starring role in the dish instead of just being a vehicle for sauce.

It's a good time for fans of fresh, local pasta: Yesterday Grub Street reported that Salumeria in the Mission will be selling fresh, by-the-pound pastas from the crew at Flour + Water. Both places are helmed by chef Thomas McNaughton, who coincidentally did his internship at La Folie during the time that Pauley was chef de cuisine there.

Follow @annaroth

  • Pin It

About The Author

Anna Roth

Anna Roth

Anna Roth is SF Weekly's former Food & Drink Editor and author of West Coast Road Eats: The Best Road Food From San Diego to the Canadian Border.


Subscribe to this thread:

Add a comment

Popular Stories

  1. Most Popular Stories
  2. Stories You Missed

Like us on Facebook


  • clipping at Brava Theater Sept. 11
    Sub Pop recording artists 'clipping.' brought their brand of noise-driven experimental hip hop to the closing night of 2016's San Francisco Electronic Music Fest this past Sunday. The packed Brava Theater hosted an initially seated crowd that ended the night jumping and dancing against the front of the stage. The trio performed a set focused on their recently released Sci-Fi Horror concept album, 'Splendor & Misery', then delved into their dancier and more aggressive back catalogue, and recent single 'Wriggle'. Opening performances included local experimental electronic duo 'Tujurikkuja' and computer music artist 'Madalyn Merkey.'"