This recipe yields enough for a 9x13 size pan of lasagna with 4 layers.

Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with the dough hook until the dough is smooth and elastic, about 10 minutes.

If you don't have a mixer or prefer to use your hands follow these instructions,  is also very successful:

• Put all the flour on the clean countertop
• Make a well in the center, make sure the walls are formed well - use a fork
• Crack all 4 eggs & 2 yoks into a bowl and whisk
• In the center of the flour well, add salt and oil
• Add a little of the eggs to the center
• Using the fork slowly pull a little of the flour from the sides into the center. Try not to have the walls collapse
• Once all eggs are blended with the flour, repeat the process until all whole eggs are gone. The dough will be a little shaggy, do not worry
• Flour your hands, then start pulling the dough together. As you work it it will start to form together
• Kneed it until it make a nice smooth ball. Needs to be elastic/stretchable, too much flour will make it dry, too much liquid make it sticky. Add more flour/water if this happens.
  • FYI: Too sticky will get caught in the machine for the cutter

Wrap tightly in plastic wrap, and refrigerate for min 30 minutes.

Cut and roll as desired.