Homemade Lasagna Noodles (Fresh from Italy)

On a clean countertop, spread out the 200g of all-purpose flour and form a well in the center.

Place the 2 eggs into the well in the flour.

Carefully incorporate the flour into the eggs using your hands, mixing slowly until the ingredients begin to combine.

After kneading, wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Remove the plastic wrap and cut the dough into sections for rolling.

Roll out the dough sections with a rolling pin or pasta machine, preferably starting with the thickest setting and progressively moving (2 to 3 times on each setting) until you reach your desired thickness. For lasagna, setting number 5 is suggested.

Dust the countertop with flour and cut the dough into your desired size (e.g., use a cookie cutter for mini lasagna sheets).

Bring a large pot of water to a boil and add a pinch of salt.

Cook the freshly cut pasta pieces in the boiling water until they become pale and float to the surface.

While the pasta cooks, prepare your casserole dishes by greasing them with tomato sauce and begin assembling the lasagna, layering the cooked pasta and sauce with your preferred filling (Bolognese, vegetarian, or cheese).

Finish assembling with a layer of sauce, grated Parmesan cheese, and garnish with halved cherry tomatoes.

Place the lasagna in a preheated oven at 350°F (180°C) and bake until the top is golden brown and the center is cooked through.