Begin by measuring out your 00 flour on a clean surface and forming a well in the center. Crack the eggs into this well and add a pinch of salt, then use a fork to gradually mix in the flour, starting from the inner rim of the well. Continue until a shaggy dough forms, and then gently knead it together for about 2 minutes until it holds its shape.

Knead the dough by hand for approximately 10 minutes, working it until it becomes smooth and silky. If the dough feels dry, lightly dampen your hands to adjust the moisture as needed. Once kneaded, wrap the dough tightly in plastic wrap, and allow it to rest for 30 minutes at room temperature to relax the gluten, which makes rolling easier.

After resting, divide the dough into six equal portions. Using a pasta machine, start with the widest setting and roll each piece through until smooth. Gradually thin the dough by moving to thinner settings until you reach level 5. The sheets should be about 1/16 inch thick, perfect for layering in your beloved lasagna.

Once you have rolled out your dough into sheets, lay them flat and cut them to your desired size for lasagna. For standard lasagna, rectangles measuring about 3 inches wide and 9 inches long work beautifully. Arrange the cut noodles on a lightly floured surface to prevent sticking as you prepare for cooking.

Bring a large pot of salted water to a rolling boil. Carefully place the cut lasagna noodles into the pot and cook them for 1 to 2 minutes, watching for them to become al dente. Once done, gently remove the noodles using a slotted spoon and lay them flat on a kitchen towel or a cooling rack to dry slightly before layering in your lasagna.