Step 1

To make the pasta, mound your flour on a large wooden board. Make a well in the center and add a pinch of salt.

Step 2

Break the eggs into the well and whisk them a little ( you can also beat eggs in a small bowl and then add to flour or start by mixing flour and eggs together in a bowl and then turn out onto a board to knead)

Step 3

Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. You can use a fork or scraper for this.

Step 4

Continue mixing the flour with the eggs until they are no longer runny.

Step 5

Using your hands now, bring the outside edges in, forming a large mass on your board.

Step 6

Begin to knead the dough as you would bread, pushing it down with the heel of your hand.

Step 7

Continue kneading for about 7-10 minutes. Knead until the pasta dough is smooth, elastic, and just slightly tacky. You can dust the dough with more flour if it’s too sticky, but try not to add too much additional flour or the pasta will be tough.

Step 8

Roll the dough into a ball and wrap it in cling film and let it sit for about 30 minutes.

Step 9

Cut off 1/6 of the dough, re-wrap the rest in cling film so it doesn’t dry out and roll out the piece you cut off until it is flat enough that you can pass it through a pasta machine if you are using one.

Step 10

I used my pasta machine to roll out the sheets, first 3-4 times on number 6 or 7 on the dial and then a couple of times more on number Each time you pass the dough through the machine fold it first into thirds and pass it through again until it comes out with the right thickness and length. If you want even thinner sheets you can also pass the dough through again on number 2 or Cut the sheet to the length you want.

Step 11

If you aren’t using a machine you need to keep rolling out the dough until it is thin enough to almost see your fingers through it. Then cut the sheet to the size you want.

Step 12

Transfer the ready sheets to a drying rack while you prepare the rest. Repeat with the remaining dough. (the lasagne can be stored, when completely dry and stiff, for up to 1 week). If you don't have a drying rack see recipe notes.