friends. On Fridays, they prepared for the Sabbath feast, where at least 15 people would eat at their house. It was a warm and loving environment. “One of my first memories is watching my grandpa prepare Manti (a type of dumpling) by hand,” she says. “Everything was handmade. He clouds of flour would billow in the sunbeams from the kitchen window.” By the time Lilach was 6, she had started to help her grandparents make the dumplings and handmade pasta from the leftover dough. So, the pride would knead the dough, and white
and joy of making food and feeding people were passed on to her at a very early age. As she grew up, she tried different cuisines, but Italian pasta was something that she absolutely loved. However, things got difficult when she became a vegan at 21 years old, as most pastas are made with eggs. Seeing that she could not simply buy pasta anymore, she began making her own pasta using only white flour and water. She switched to durum wheat soon after when she
153
Powered by FlippingBook