Preparation

• Start by sifting 2 cups of all-purpose flour onto a clean, flat surface. Make a well in the center and crack in the 3 large eggs. Add in 1/2 teaspoon of salt and 1 tablespoon of olive oil.
• Using a fork, slowly incorporate the flour into the eggs, mixing until it forms a rough dough. If it feels too dry, add a teaspoon of water gradually.
• Once formed, knead the dough for approximately 8-10 minutes until it becomes smooth and elastic. Cover it with a clean cloth, allowing it to rest for about 30 minutes.
• After resting, divide the dough into four sections. Roll out each section using a rolling pin until thin (approximately 1/16 inch thick) on a floured surface.
• Cut the rolled dough into rectangular sheets, ensuring they will fit your lasagna dish.
• Optional: For extra flavor, briefly boil the noodles in salted water for 1-2 minutes, then lay them flat on a clean kitchen towel to cool.
• Now you’re ready to layer your lasagna! Use these homemade sheets just like you would store-bought noodles.