If you really want to impress your Passover guests (or fellow seder-goers), whip up a big batch of fresh matzo at home. Trust us, you’ll probably go through the whole thing before you’ve finished ticking off the plagues. We reached out to James Beard Award–winning chef Alon Shaya of New Orleans’ renowned Domenica, Pizza Domenica, and modern Israeli restaurant Shaya, to learn how to make this super-easy and extra-delicious Jewish staple. Grab a bag of high-gluten flour, break out the pasta roller and get to work!

Shaya says, “Making matzo at home is very simple. The trick is to move quickly.”