Start by measuring 3¾ cups of 00 flour onto a clean work surface, forming a well in the center. Crack 6 whole free-range eggs into the well, and use a fork to gradually mix the flour into the eggs until combined. Knead the mixture by hand for about 10 minutes until the dough is smooth and pillowy. If it feels dry, lightly moisten your hands and continue kneading until it's just right.

Wrap the dough tightly in plastic wrap, making sure it’s well covered to prevent drying out. Let it rest at room temperature for 30 minutes.

After the resting period, divide the dough into six equal portions to make it more manageable. Using a pasta machine set to the widest setting, feed the first portion through, then fold it and pass it through again. Gradually reduce the thickness setting, rolling the dough out to level 5 for thin sheets.

Once all the dough has been rolled into sheets, cut them to fit the size of your baking dish. Aim for rectangular shapes that are slightly larger than the dimensions of your lasagna pan.

Bring a large pot of salted water to a rolling boil. Carefully add the freshly cut lasagna noodles and cook them for just 1 to 2 minutes until they reach al dente. Remove the noodles from the pot and let them dry on a clean kitchen towel.