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Pasta cooked Oliver s way
Jamie's Italian International Executive Chef Marcos Georgiou and Head Chef Lorenzo Schiaffini. Picture: Astrid Volzke/The West Australian

The Jamie's Italian juggernaut has come to Perth and it will be the biggest restaurant opening of the year.

Jamie Oliver, the world's best-known chef, will not be here for the opening in William Street next week of his 35th Italian restaurant, but his fingerprints are all over it.

The food, the decor, the rustic simplicity and even the music on the speakers are all about Oliver.

And as the zealous chefs at the restaurant will tell you, "we're cooking Jamie's food just the way he wants it".

"We can cook up to 160 individual pasta dishes an hour," head chef Lorenzo Schiaffini said.

"Each pasta is cooked in its own pan to order."

Pasta dishes — of which there are nine on the menu including "(Oliver's wife) Jools' Favourite Sicilian Tuna Fusilli" — range in price from $11.50 to $29.50, although most are under $20.

With a floor area bigger than most suburban blocks, the massive restaurant can sit 214 customers at a riotously colourful mix of booths, tables and bars.

The first thing customers will see when they walk in will be two Ferrari-red commercial pasta machines that will pump out the 75-80kg of fresh pasta used daily in the restaurant.

"We put them out front so people can see we make our own," Schiaffini said.

Diners can expect steaks and chicken cooked on the char grill "al mattone" — under the brick — and 16-hour, slow-braised rabbit ragu.

But it is the commitment to individually cooked pasta dishes that will test the kitchen.

"It's just a matter of training," Schiaffini said.

"We do this in all the restaurants and it works well. We want people to experience the love we're always talking about."

Training for the 40 chefs and 60 floor staff concluded yesterday and the restaurant is expected to open on Tuesday, once a procedural hiccup with the granting of its liquor licence has been resolved.