Porter-Scarpelli Macaroni

Guy R. Porter, John Scarpelli and James B. Kerr formed the Portland Macaroni Company in 1916 and leased a 10,000 square foot building at Columbia Boulevard and Fenwick Street in Kenton, Oregon, which was formerly used by the United States Cashier Company. In 1917, the company operated as Porter-Scarpelli Macaroni Company and they equipped their newly developed factory with the latest machines. The team included a pastaio with 16 years of experience in the industry, having formerly worked at pasta factories in St. Louis, Missouri and Omaha, Nebraska. Sales grew rapidly, from $40,000 in 1917 to about $100,000 by the end of 1918, which was more product than the plant could produce. In 1919, additional dryers were added and by 1920, they advertised a factory output of 1,600,000 pounds for the year. Because of the availability of good products made locally and restrictions on importating from Europe during World War I, Portland wholesalers switched to domestic sources of pasta, which helped fuel the growth. Just after the war, Porter-Scarpelli exported spaghetti to Italy. By 1936, the company employed over 60 people.

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