Mill Valley Pasta Co.

Mill Valley Pasta Co. was born from Chef Tony Adams' passion and ingenuity during the pandemic. Initially making pasta for neighbors on his vintage pasta extruder, Tony's small community project quickly blossomed into a renowned artisan pasta company. Located in San Rafael, Mill Valley Pasta Co. is the only dried pasta maker in the immediate Bay Area, producing over 90 varieties using traditional Italian methods.

Mill Valley Pasta Co.'s commitment to quality and tradition means they use exclusively brass and bronze dies to craft their pasta. Their unique open-air drying process, which takes between 6 to 20 days, results in pasta with unparalleled texture and flavor. This meticulous process not only enhances the taste but also aids in easier digestion.

With a chef's perspective, they prioritize seasonal and local ingredients, often sourced directly from farmers markets where they also vend their pasta. This dedication to quality and sustainability has earned them recognition, including a Good Food Award in 2024 for their Porcini Radiatore, with their Duck Egg Pasta also being a finalist.

Mill Valley Pasta Co. embodies the essence of traditional pasta-making, delivering exceptional products that honor the rich culinary heritage of Italy while supporting local farmers and sustainable practices.