January 2025 | article & photos by renata haidle

Henry Kennah wasn’t always in the pasta business. A chef by training, his relationship with food was deeply personal, a craft shaped by years spent in some of Billings’ best restaurant kitchens. While the chef life had its benefits, it became increasingly demanding when Henry became the father of three young children. In 2021, a casual conversation over lunch with his wife, Ashley, sowed the seeds of Yellowstone Pasta Company. Initially, they pictured a small pasta bistro, a place that would allow Henry to pursue his passion for cooking while balancing life with a young family. But as they delved into the details, the idea took a different shape. What if they could bring quality, hand-crafted pasta to a wider audience in Montana and start operating as an independent pasta maker?

Setting up the business wasn’t straightforward. The Kennahs quickly found themselves navigating the intricacies of cottage food laws and learning the delicate process of drying pasta to perfection. Yet they pressed on, securing equipment, renting a commercial kitchen, gathering manufacturing and retail licenses, and before long, introducing their fresh pasta to the community at Billings’ farmers' market.

It didn’t take long for people to take notice. Their commitment to craftsmanship stood out, and soon enough, Yellowstone Pasta Company’s eighteen different pasta shapes found a home on the shelves of Yellowstone Valley Food Hub and Town & Country Foods. Thanks to Henry’s connections in the chef community, their pasta started to appear on the menus of beloved Billings restaurants like Jake's, The Marble Table, and Walkers Grill. The company’s use of Montana-grown durum wheat, known for its hardiness and rich flavor, added to their pasta’s appeal, setting it apart as a premium product that celebrated regional ingredients.

Envisioning the next step. The company’s success inspired more opportunities and ideas. Henry is working on creating a subscription service that would bring their products directly to customers' doors. More than just a convenience, the subscription model would allow Yellowstone Pasta Company to introduce limited-edition offerings, exploring seasonal flavors and unique ingredients. “We’re really excited about the possibilities with a subscription service,” Henry says. “It lets us play around a bit, try things we wouldn’t be able to mass-produce for stores. Imagine being able to order a lobster ravioli or truffle-infused tagliatelle and have it delivered to your home. And it is​​pasta that you're not going to be able to get anywhere else. It's not being sold in restaurants, and it's not sustainable to be sold in grocery stores.”

Commitment to community. While business growth and creative ambition drive Yellowstone Pasta Company forward, the Kennahs are firmly rooted in commitment to their community. Their journey has been about more than sales; it’s been about contributing to the local food scene and supporting a network of farmers, chefs, and home cooks. “I never want to get too big to do farmers’ market,” Henry says. “Farmers’ market is cool. Some of our biggest repeat customers come back to us because their children won't eat any other pasta now. And it’s just really cool to interact with people - even with people that aren't buying anything, but they come and tell us their stories of how they used to make pasta with their grandmas. We like hearing all of this.”

Perfecting the art of the craft. For Henry, making pasta is more than providing a food staple - it’s an art. From the shape to the ingredient ratio, each aspect is meticulously crafted. He’s constantly experimenting, drawing inspiration from traditional Italian methods while introducing his own innovations. “There’s so much to making pasta that people don’t see,” Henry says. “It’s not just a matter of boiling noodles. It’s the quality of the flour, the dough’s hydration, the perfect shape for each sauce - it’s a craft that you keep refining.”

A variety of shapes. Yellowstone Pasta Company offers a wide range of shapes, from the classic spaghetti and fettuccine to more intricate varieties like campanelle, zucca, and paccheri. Each is designed to complement specific sauces, creating a versatile product lineup that appeals to both traditionalists and adventurous eaters.

What's next? Looking ahead, the Kennahs have big plans. They envision Yellowstone Pasta becoming a staple across Montana and perhaps beyond. However, the couple is careful not to stray too far from the values that got them here: quality, community, and sustainability. “We want to be a household name, but one that represents something real,” Henry explains. “We want to inspire people to cook, to experiment, and to appreciate a good pasta dish made with care.”

Originally printed in the January 2025 issue of Simply Local Magazine

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