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 olive expert, Petrus van Eeden, will guide guests through our olive oil cellar where farm-grown olives are used to make tapenades and luxurious olive oils. Steaming coffee from the Lekker Room is served upon arrival. Lunch in the Old Bakery is included.
