On a clean surface, weigh out the 00 flour and create a mound. Form a well in the center and crack the eggs into it, adding a pinch of salt. Using a fork, gradually mix the eggs into the flour until a shaggy dough forms.

Knead the dough for about 10 minutes until it’s smooth and pillowy, adding a sprinkle of water if it's too dry.

Wrap the kneaded dough tightly in plastic wrap and allow it to rest at room temperature for 30 minutes.

After resting, divide the dough into six equal portions. Using a pasta machine, start rolling out the first piece on the widest setting.

Fold and run it through several times for even thickness, gradually adjusting to the fifth level for thin sheets.

Cut the pasta sheets to desired size for lasagna. Boil salted water, gently adding pasta sheets, cooking for 1-2 minutes until al dente.

Remove sheets with a slotted spoon and place them on a towel to dry.

Layer noodles in a baking dish with your favorite sauce, béchamel, and cheese, repeating layers.