Homemade fresh Pasta is way superior to anything you will buy. While a machine will help, a little bit of muscle can easily overcome the rolling out process.
There are just 4 ingredients: Flour, eggs, salt and water.
For every 100 grams of flour you need one normal sized egg. A pinch of salt and no more than 3-4 drops of water.
Weigh out the flour and season with salt, make a well in the middle. Crack in the eggs. Use a spoon to slowly mix in the eggs into the flour. When you can’t see any pooled liquid, swap the spoon for your fingers and start kneading. If and only if you find it very tight should you add no more than 3-4 drops of water.
The first time you make this pasta use only 200 grams of flour with 2 eggs. This amount will be more than enough for a nice lasagna dish.
After kneading the dough, wrap it in plastic. No cling film is allowed inside my home. So I simply used the packet the flour came in. Roll it tight so there is no trapped air inside. Keep it in the fridge for at least 30 minutes.
Divide the dough into manageable portions and start rolling. You need to use some muscle to get it as thin as possible. It should be thin enough to become almost transparent. Use a knife to cut into your preferred shape.
Cook these for no more than a minute or two in boiling water. Drain and keep aside.
Prepare a tomato based sauce with some mince. Use chicken mince as it cooks really fast.
Layer the baking dish with some sauce, some pasta, some sauce, some pasta till you have multiple layers of taste and goodness.
Sprinkle cheese for the colorful crust.
Bake in a preheated oven at 180C for 35 minutes.