Fresh egg pasta and meat ragù lasagne

I first make classic ragù, recipe on the site. Here, of 1 kg meat, 400 was sausage for extra flavour.
With the pasta below I made lasagne for 8 using half the sheets, freezing the rest separated with cling film.
I also make classic béchamel, recipe on the blog. For 8 people I used:
1 litre whole milk
100 g butter
100 g flour
Salt, pepper and nutmeg
Pasta ingredients
500 g Italian '00' flour
5 eggs
Optional salt; I salt the blanching water.

I used a mixer, though hand kneading works: I add flour and eggs and start with the hook.

Once developed, I remove and work on a floured surface, slapping to improve elasticity, then form a smooth ball.

I wrap and rest at least half an hour somewhere cool. If small eggs make it too firm, add a few tablespoons lukewarm water.

The rested dough is soft and elastic. I cut small pieces for rolling.

I flour and flatten them.

I use an electric roller, though a hand-cranked ‘nonna papera’ or rolling pin works. I take advantage of technology and start at the widest setting.

I fold in half and pass through again.


I repeat a couple of times, folding and turning, and flour all sheets.

I gradually narrow rollers, passing through at least twice.

I continue to the desired thickness, using the last setting.

I lay sheets on towels and cut to the baking dish size.

I grate Parmigiano.

The ragù is ready.

The béchamel is ready.

I start assembly with two ladlefuls of béchamel and ragù on the bottom.

I boil salted water and blanch two sheets at a time for two minutes.

I transfer to cold water.

I remove and pat dry on a towel.

I arrange two at a time to cover the dish.

I add two ladlefuls béchamel and ragù.

I spread evenly and add Parmigiano.

I repeat for each layer; choose how many. I made 5, finishing with ragù, béchamel, plenty of Parmigiano and butter knobs, covering all pasta.

I bake at 180°C about 50 minutes, covering with foil if too coloured, then rest in the switched-off oven 15/20 minutes before serving.