A relative newcomer makes the best pasta in Phoenix. The pasta at Scott Conant's Mora is actually made in the Gainey Ranch location of Pomo Pizzeria Napoletana, where curls of noodles emerge from extruders during the day. (Pomo's Stefano Fabbri has been involved with Mora.) The pasta at Mora has the right balance of chew, softness, mild grainy flavor, absorbency, and style. It isn't too thick or wheaty to the point that bites would be too intrusive or too gummy. Black campanelle look sexy as hell and are perfect for clams and Fresno chiles. A sausage and porcini ragu flirts closely with being too heavy, but is saved by expert torchio, pasta twists with chew and swagger to match the sauce.