Cooking with JPost: How to make fresh pasta

Celebrity Chef Yochanan Lambiase, 5th generation Italian, explains the easiest way to make delicious fresh pasta in the comfort of your own home.

April 10, 2014 19:43
Cooking with JPost

Cooking with JPost. (photo credit: Courtesy)


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Celebrity Chef Yochanan Lambiase, 5th generation Italian, explains the easiest way to make delicious fresh pasta in the comfort of your own home.

What you will need
  • 160 grams flour
  • 2 eggs
  • 1 tbsp olive oil
  • Pinch of salt
  • Bowl
  • Flour
  • Pasta machine

Well, well, well

Place flour inside bowl. The, make a well in the center of the flour, and crack the two eggs in the well. Then add a table spoon of oil and a pinch of salt.

Break it down

Begin slowly breaking the eggs while rotating the bowl.

Work it

Pour a handful of flour on the counter-top, and work the dough into it for about 5-7 minutes.

Brr, it's cold in here

Place the ball of dough in a plastic bag, and refrigerate for approximately 15 minutes.

Ready to roll

First feed the dough the the lasagna setting, on number zero. After doing that a couple times, change to number two. After that, number four. The dough will become thinner and thinner as you adjust the settings on the machine. Finally, once you reach number five, you can switch to to the tagliatelle setting to create your final pasta product.


Extra tip:
  • Don't be afraid to overdue it on

About the chef

Chef Yochanan Lambiase heralds from five generations of chefs from Southern Italy. He trained under some of the most famous Michelin Star Chefs in the world. He was the founder of the Jerusalem Culinary Institute Chef Yochanan appears regularly on radio and television as well as contributing cooking articles. Now, through the videos of cooking with, Chef Yochanan will guide you through a tantalizing and trendy gourmet kosher experience Contact Chef Yochanan at for information about his exciting culinary and wine tasting tours, cooking classes, culinary happenings and out of the box culinary events. 

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