Pasta from scratch with heirloom tomatoes

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 heirloom tomato grower, Elzé Bresler, will showcase the best of her summer crop to enjoy with our pasta creations. We’ll also call on resident Italian-trained cheesemaker, Alta Eybers, to share her secrets to making the best mozzarella, using milk from Babylonstoren’s own water buffalo herd. Come hungry for this one!

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