- Tuesday 27th May
- 6pm
- 3 hours
- Price: 1.795 kr per person
Cooking Class at Tollbua, with 3-Course Dinner
Join us for an inspiring 3-hour cooking class for up to 12 people, led by one of our talented chefs. Together, you’ll prepare a meal based on a chosen theme, and after the class, enjoy a delicious 3-course dinner.
Cooking Class 27TH May – PASTA
Drinks are purchased separately, both during the class and with the dinner.
Price per participant (incl. cooking class and 3-course menu): NOK 1,795
The food courses are with a maximum of twelve people. You are welcome to join the course as an individual or as a small group, or contact us about hosting a private event. All booking for courses is made via email enquiry to: booking@tollbua-trondheim.no
*Please note, the course is likely to be held in Norwegian. We also offer private cooking classes for groups of 8–25 people, and we can host courses in either Norwegian or English.
Here you’ll learn to make pasta and pasta dishes from scratch with our chefs! Participants will take part in a detailed cooking demo where we show how to make pasta dough and go through different types – including filled, dried, and fresh pasta varieties.
After the demo, participants will make their own pasta from scratch. You will then be guided through several classic pasta dishes, including Linguini, Gnocchi, Agnolotti, and Ravioli. Participants will work in pairs and get to taste the dishes prepared throughout the course.
The cooking class includes a 3-course meal. Drinks are purchased separately.
(*Unfortunately, this course cannot accommodate gluten allergies.)
On this course you will learn:
Pan-fried gnocchi with romesco sauce & parmesan
Agnolotti al plin (filled with beef ragù), served in beef broth
Pappardelle with creamy shellfish, chili, and lime
Linguine arrabbiata
Ravioli filled with crab, coriander, and airy shellfish sauce
Cavatelli with salsiccia (Italian sausage)
Tollbua Pastakurs
- Tuesday 27th May
- 6pm
- 3 hours
- Price: 1.795 kr per person
- Includes three course meal at the end of the course
- All recipes provided in a booklet to take home