As the longtime sous chef at late Valley restaurant Crudo, Brent Kille made fresh pasta with flour from Hayden Flour Mills – a high-quality local product that made for a superior dish, he believed. Kille, who later headed up production for Cutino Sauce Co., tucked that knowledge away for future use – namely, for Sonoran Pasta Co., which he and business partner Jasmine Brown launched in July.
The duo creates an assortment of fresh pasta using stone-milled heritage grains from HFM. They fashion interesting shapes like creste di gallo, bucatini, casarecce and trottole ($9 for 12 oz.), using just flour, water and a pasta machine that employs an organic bronze dye. “The bronze roughs up the edges a little and gives the sauce something to cling to,” Kille says.
Kille and Brown sell their products primarily at farmers markets around the Valley, and their pasta has shown up on menus at FnB, Hush Public House, Cotton & Copper and Stock & Stable. Because of the way it’s milled, Sonoran Pasta is healthier than commercially made pasta, boasting a higher protein and vitamin content with a lower gluten content.
The company also offers three sauces: pomodoro ($8) with Bianco DiNapoli tomatoes and fresh local basil from Blue Sky Farms; ragù with pork and beef ($10) from Arcadia Meat Market; and a creamy mac-and-cheese sauce ($10).