I can't argue with Joyce Goldstein when she says fresh homemade egg pasta is the best choice for making her classic lasagne. I have yet to find a store-bought pasta that matches the rich flavor and light, ethereal texture of good homemade pasta. Making your own pasta takes a bit of time--the dough is fast to make, but rolling it into thin sheets takes about 45 minutes (though it goes faster with practice). You'll need a food processor, a pasta rolling machine, and lots of kitchen towels and counter space for laying out your pasta sheets.
10 ounces(2-1/4 cups) unbleached all-purpose flour; more for kneading and rolling
1 teaspoonkosher salt
1 tablespoonextra-virgin olive oil
4large eggs, lightly beaten
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