Pasta from scratch

Only 15 places available.

Join us on the farm for a morning stroll through the garden to harvest farm-fresh eggs. We’ll use these to make our own pasta dough from scratch and create a variety of flat and filled pastas to enjoy on the day. Farm foodie, Louzel Steyn, will share a few tricks on making and cooking the perfect pasta, as well as how best to pair different pasta styles with different sauces.

Our resident Italian-trained cheese maker, Alta Eybers, will share her secrets to making the best mozzarella, using milk from Babylonstoren’s own water buffalo herd. We’ll also stir up a quick, rustic sauce with what’s available from the garden to pair with our homemade fresh pastas. Come hungry for this one!

Steaming coffee from our Lekker Room is served upon arrival. Lunch in the Old Bakery is included.