Mix the Pasta

• Place all of the ingredients in the bowl of your Stand Mixer. (Yes, this is the fast American way of doing it. You can make a well with the flour and knead by hand, but I used my stand mixer and ended up with a really lovely dough.) Mix with your Dough Hook until all the dough comes together and is a nice smooth ball of dough. Let it knead for about 5 minutes. If it isn't coming together add a few more tablespoons of flour.
• Wrap the dough in plastic and let it rest at room temperature for at least 30 minutes or up to 4 hours. (I wrapped mine and put it in the refrigerator until the next day. I let it come to room temperature before I rolled it out. It was wonderful to roll!)
• Cut the dough into four equal pieces. The smaller pieces will be easier to roll out nice and thin.
• Use a rolling pin or pasta roller to get the dough thin. Lynne suggests picking the dough up, wrapping it partially around the pin and stretching it. A thinner French-style Rolling Pin makes this easier to handle.
• Continue rolling and stretching, until your dough is the desired thickness and large enough to fit your pan. Make sure you continually check the dough to make sure it isn't sticking to your counter. Use a Pizza Wheel to cut the desired shape and size of pasta, for the large lasagna I left the it in flat sheets.
• There is no need to cook the pasta, just layer it in the pan with the rest of your ingredients. It will cook completely when the lasagna is baked.
• Layer up the lasagna with the fillings of your choice, although I have got to put in a plug for Lynne's Lasagne of Emilia-Romagna in The Splendid Table, especially the Country-Style Ragu. It takes at least a couple of hours to prepare, but it will make you weak in the knees.
• Cover the baking dish with aluminum foil and bake at 375℉ for 30 minutes.

  Remove the foil and bake until the pasta is cooked through and the edges are crispy and browned, about 30 minutes more. Let the lasagna rest for 10 to 15 minutes to firm up before serving. Serve immediately with Parmigiano-Reggiano on the side.