Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Pasta Social Club, Adelaide.
26/07/2025
I don't know if this is how you're supposed to prepare lasagne sheets but this is how I do it so 🤷. My secret ingredient is Japanese smooth grooves. Can't recommend this particular genre enough. Uplifting....yet somehow relaxing.
I have lasagne sheets every week at the farmer markets - usually just a few but I welcome you to pre-order (or even have a standing order) as it allows me to minimise any wastage.
I also have regular fettuccine, pappardelle (and sometimes conchiglione) in the fridge section too and you can pre-order any of those too. In fact pretty much anything I sell if you want the fresh version of it I'm happy to make it! 😁
🍝💃🥘🥗
26/05/2025
I'll be making an appearance on June 15th!
Made with organic durum semolina and pastured free range eggs, as well as fresh vegetables, I hope you'll find a flavour you can take home and make a delicious meal with.
Excited to meet some fellow pasta lovers yaaassss!! xoxo 🍝💃🎉
01/05/2025
Pappardelle incoming this weekend . Just in time for the colder weather. Just ragu and me.
🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝
08/03/2025
Spirali for dayyyzzz 💛🩷💚 All natural colours!
11/01/2025
New year, new me, new pasta....kind of. Squink is back in fettuccine and spaghetti and now some lovely wattle seed fettuccine! Has a lovely soft nutty slightly coffee flavour - perfect with lamb, kangaroo and even chicken. Come and grab some this morning! 🍝🫘🦑
26/12/2024
Our Mediterranean Orzo (risoni) Salad for Christmas Lunch 🥗
22/12/2024
As the end of 2024 is drawing near, we just wanted to show some love and appreciation to all the staff and our fellow stall holders at
03/11/2024
Meet Richard: Crafting fresh pasta daily with love and passion! 🍝 Bringing authentic flavors to your table, one delicious bite at a time.
01/11/2024
Finally got my hands on some wattle seed again! Makes an amazing pasta with a delicious soft nutty slightly coffee sort of flavour. Adds a bit of depth ya know?
01/11/2024
26/10/2024
Guys it finally happened! I've managed to make some gluten free pasta! Nice soft buckwheat flavour and holds together well. And pretty good texture if I do say so myself. Featuring every week now and I'll be making some fettuccine and spaghetti too so keep an eye out. 😁🍝
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Riverside Farm is located just outside Lyndoch, in the heart of the Barossa.
A beautiful farm set amongst sweeping hills and vineyards, this magnificent estate spans over a thousand acres and six generations, within the same family for over a century since 1848. As its name suggests, a sweet little river runs through its heart, creating an idyllic backdrop to life on the farm.
We run several flocks of hens, producing pasture-raised eggs that we distribute throughout South Australia. We use a pasture rotation system in combination with custom designed chicken caravans that allow us to produce some very delicious eggs. These eggs come from hens that are tended to by hand and roam free on green pasture under blue skies.
We have traditionally grazed sheep on our farm for meat and wool but recently a sheep dairy has been started in order to produce a number of premium, artisanal style products. These include pot-set yoghurt, haloumi, labneh and fetta. These are all created using traditional methods.
We also grow several different varieties of garlic. These are grown using no sprays or chemicals and only organic fertilisers. Our crop is hand planted, weeded and harvested.
All of the above products are available at the Barossa Farmers Market, directly from us or at retails outlets in South Australia.
Accommodation is also available at Riverside Farm. For a quiet, relaxing hideaway that feels a million miles away but is still very close to local wineries and shops The Cottage ticks all the boxes. It perches on the edge of the river with magnificent views and the sounds of nature. Blissful relaxation awaits! You can enquire or book to stay at The Cottage by directly contacting us via phone or email.
