This pasta can be made by hand, or with a stand mixer. Then it can be rolled out by hand or with a pasta machine.
3 1/2 cups flour
more flour for kneading and rolling
4 large eggs plus one yolk
Sift flour into a mound on a clean countertop and shape into a large, round well. Lightly beat eggs with a fork and add to empty well. Using a fork, slowly incorporate flour from the sides of the well into the dough.
When you can no longer mix with a fork, use your hands to mix in remaining flour until it is no longer sticky - there should be some leftover flour on the table. Form into a ball, cover with a damp towel and set aside. Clean and dry table, sprinkling with more flour.
Uncover dough and knead with the heel of your hand, adding flour as needed, until smooth, at least 5 minutes (don’t skimp on kneading time, this is what gives good pasta its texture). Cover with a damp towel and set aside.
Cut off a small piece of dough and flatten it so it will fit through the widest setting of a pasta machine. Run through rollers 3 or 4 times, dusting with flour and folding and turning as needed. Reduce thickness of rollers 1 notch at a time and roll as thin as desired. Best if made earlier in the day, refrigerate until ready to use.
Boil pasta in well-salted water just until it floats, usually less than one minute.
(Essential for classic Lasagne Bolognese)
10 oz fresh spinach
2 large eggs
3 1/2 cups (14 oz.) flour
Rinse and stem spinach (stemming not required with baby spinach), cook in boiling salted water to wilt, remove. When cool enough to handle, squeeze out water well and chop finely.
Prepare pasta as above, adding chopped spinach with the eggs.