Cooking with Crosby Roamann: xxx-PASTA with White Bolognese

I love the San Francisco Bay, truly and with my whole heart, and I love this city on a hill where we are currently living, but if I'm being honest, I've never really loved the north bay, and I don't know why. I guess a part of me felt that I was "City & Country" but not "suburb" -- and the North Bay felt too suburban to me (the same goes for the south and the east bay, although the east bay less so -- I could sort of see myself in Oakland, it reminding me as it does of Brooklyn). And you know lately that has started to change. For one thing, I am a real sucker for farmers markets, and there is a fantastic one at the Larkspur Landind mall which I have become addicted to. I think I'll have to write a full post on this market and all the great stuff we've found there, but for the time being, getting back to my point this morning, I wanted to highlight one of my favorite new vendors that I found there -- Mill Valley Pasta Co.

"Mill Valley Pasta Co. is a project by Chef Tony Adams in Mill Valley, California. Using local organic ingredients" Tony turns out beauitfully crafted artisan pastas that are becoming my go-to for Sunday Italian night dinners.