Lasagna; Noodles Made from Scratch

I had planned an in depth recipe video, but since this footage is a year old already and am just now posting it, I decided a quick version worked better.

Fresh Egg Pasta Recipe:
Yield:Makes about 1-1/4 pound

Ingredients:
4 large eggs (7/8 cup, if less add water until 7/8 cup)
17.5 oz (~3.5 cups) AP flour
.6 oz (1 tsp) salt
.42 oz (1 Tbsp water)

Directions:
Add flour and salt to stand mixer.
Use beater attachment on speed 2.
Gradually add eggs and 1 Tbsp water.
Mix 30 seconds.
Exchange beater with dough hook.
Knead two minutes on speed 2.
Let dough rest 20 minutes.
Divide into 4 pieces.
Process with Pasta Roller Attachment.
Flatten each piece.
Set roller spacing to 1.
Use speed 2 to feed dough through rollers.
Fold dough in half and roll again lightly dust with flour to prevent sticking and aid drying.
Repeat until dough is smooth and pliable and covers width of roller.
Set roller spacing to 3.
Repeat feeding and decreasing roller spacing until desired thickness is reached.

Lasagna Recipe:
Make 1 lb fresh egg pasta.
Make a Bolognese or Raju.
Cook fresh pasta in salted water (~2-5 minutes depending on thickness).
Grease bottom of 9x13 baking dish.
Add raju to bottom.
Layer with pasta, raju, ricotta (or bechamel sauce), parmesan-reggiano, spinach (optional).
Repeat until dish is full.
Bake until bubbling and brown ~35 minutes @ 375 F.
Use a rimming baking sheet underneath to catch any overflow from burning on the oven bottom.

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