Pasta from scratch with mozzarella

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 cheesemaker, 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 the fresh pasta. Come hungry for this one!

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