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PASTA MASTERCLASS
Online / After agreement, Oslo
A full intense class where we will teach 3 different recipes and techniques for creating pasta.
The course program includes: various types of dough, with eggs, water flour, and coloured pasta, rolling out the dough by machin and by hand; basic fillings; different shape of pasta gnocci, ravioli; lasagna shit and spaghetti.
Workshops duration 3/4 hours include dinner and drink.
We can make the pizza masterclass at your home, or you can come at one of our cooking point.
The course program includes: various types of dough, with eggs, water flour, and coloured pasta, rolling out the dough by machin and by hand; basic fillings; different shape of pasta gnocci, ravioli; lasagna shit and spaghetti.
Workshops duration 3/4 hours include dinner and drink.
We can make the pizza masterclass at your home, or you can come at one of our cooking point.
Practical information
- Fresh pasta with egg and flour
- Fresh pasta with water and flour
- Fresh coloured pasta
Next available events
Aug 8 8:00 AM-12:00 PM
PASTA MASTERCLASSOnline / After agreement , OsloAug 9 8:00 AM-12:00 PM
PASTA MASTERCLASSOnline / After agreement , OsloAug 10 8:00 AM-12:00 PM
PASTA MASTERCLASSOnline / After agreement , OsloAug 11 8:00 AM-12:00 PM
PASTA MASTERCLASSOnline / After agreement , OsloAug 12 8:00 AM-12:00 PM
PASTA MASTERCLASSOnline / After agreement , OsloBuy a gift cardGive someone you care about an experience they'll never forget.
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About Sodano Catering
A Journey Through Flavors and Tradition
Hello everyone, my name is Antonio Sodano, a culinary enthusiast from Naples. From a young age, watching my grandmother and mother in the kitchen, I developed a deep love for cooking, rooted in tradition and quality. My passion began with a curiosity for high-quality, preferably seasonal ingredients. I’ve always had a strong interest in flavours, aromas, and taste tests, and I’m constantly seeking new recipes and flavour combinations. For me, enjoying good food is synonymous with quality of life and serves as daily medicine. After my early school years, my curiosity led me to explore the world beyond my reality and discover how to combine new spices with classic Mediterranean flavours. I earned a diploma from a hospitality school and a degree in tourism business management. I then decided to move to London to learn languages, where I worked in my first Michelin-starred restaurant. From there, my journey continued in Spain and the United States, where I also worked as a bartender, exploring the art of mixing liquids like culinary recipes. For many years, I worked as a restaurant manager on a beautiful Italian island in the south.
Currently, I am based in Norway, where, after gaining experience in local hotels and restaurants, I decided to create my own concept. My current project focuses on catering preparation, private chef services, and cooking courses. My philosophy is built on three fundamental pillars: traditional food, top-quality ingredients, and sustainability. I am obsessed with the idea that eating well is the key to a healthy lifestyle. Growing up in Ponza, an island near Naples, I was exposed to traditional food made with the finest ingredients from a young age. I quickly learned the essence of Italian cuisine and all its wonders. This passion led me to become a chef in Italy, the United States, England, and now Oslo, where I continue to explore and create new culinary experiences.