For Samantha Kennedy, pasta-making has always been more than a skill to be honed; it’s a cherished family tradition. Growing up, her parents hosted elaborate Christmas Eve dinners featuring multi-course meals. “My dad was big on the Italian dishes – fish, meat, and of course, homemade pasta,” she recalls. As the gatherings grew from intimate family dinners to celebrations with more than 20 relatives, Kennedy found herself increasingly drawn to the craft of pasta-making. “It was something I grew up doing and enjoyed it.”
When the pandemic hit, Kennedy, like many, faced career uncertainty. Working as a paralegal at a law firm, she was laid off and later brought back, but the instability of the situation made her reevaluate her path. “I needed to do something else,” she explains. “I couldn’t rely on maybe being able to work or not.” With time on her hands, she rekindled a lifelong passion and decided to turn it into a business. After researching local resources, she connected with Hope & Main, a food business incubator in Warren, and Sunnyside Pasta was born.
Today, Kennedy produces handmade pasta at Hope & Main and sells it at the Tiverton Farmers Market, which, she explains, has been incredible for her business. “Meredith Brower, who runs it, is so nice, and the market draws a good crowd every Sunday,” says Kennedy. “I love that it’s not just food – there’s a mix of vendors, which creates a great atmosphere.” Though she’s not at the market every week, Sunnyside’s presence has become a highlight for food lovers.
“Homemade pasta isn’t just food – it’s an experience,” insists Kennedy. In addition to selling it, she teaches pasta-making classes at Hope & Main. “Teaching is one of the most rewarding parts of what I do. Watching people go from having no idea what they’re doing to getting into the zone by the end of the class is amazing.”
Her classes emphasize the approachability and joy of making homemade pasta – anyone can do it. “Once you perfect homemade pasta, there’s no better feeling,” Kennedy says. “It’s the gift that keeps on giving. People are always wowed by it.” She’s especially interested in finding ways to empower her students to continue pursuing the craft. “If I can teach someone to make dough perfectly, they can do anything they want with it.”
Kennedy’s pasta menu is a blend of traditional favorites and creative cuts. “Everyone loves fettuccine,” she notes, but she also offers pasta sheets for lasagna or ravioli, allowing her customers to get creative in their own kitchens. She experiments constantly, spending at least 10 hours a week making pasta at Hope & Main or perfecting new pasta shapes at home. Her family – including her 10-year-old son – are enthusiastic taste testers. “Thankfully, they’re not sick of pasta yet!” she says with a laugh.
Starting Sunnyside Pasta was a leap of faith, and Kennedy encourages others to follow their dreams without hesitation. “Just do it,” she advises. “Don’t let that voice in your head say you’re not ready. It’s never the right time to do something like this. For me, the worst thing would have been wondering 10 years from now, ‘What if?’”
Stay up to date about upcoming markets, classes, and new offerings by following on Instagram: @sunnysidepasta.
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