• *These pictures were from the homemade spaghetti noodles. I’ve reduced the amount of ingredients for the lasagna dish.
  
• In a clean flat surface, create a mountain-like shape from the flour. Make a hole in the middle. Put the eggs in the middle. Beat the eggs, then slowly mix the flour with the eggs. Use your hands to mix everything together. Soften the dough mixture with olive oil and a little bit of water. Keep kneading the dough until you’re able to form a ball. Sprinkle a little bit of water in between.
• Once you’ve formed a ball, put it in a container then cover the bowl with a clean kitchen towel or a saran wrap. Let the dough rest for 30 minutes.

While the dough is resting make the sauce.

• Brown the ground beef in a sauce pot. Drain off the grease. Add the spaghetti sauce, sugar, dried basil, and dried oregano. Stir everything together, cover the pot, and let that simmer for 25 minutes or so. Stir occasionally.
• Once the dough has rested, make the pasta. Slice the dough in small pieces, slightly flatten with your hand. Then pass one piece of the dough into the pasta maker, starting with the widest opening (knob setting 1). Sprinkle flour on top of the flatten dough, fold in half then pass it through again the roller. Repeat this process several times, lightly sprinkle the sheet of dough before it passes the roller each time. Adjust the knob settings(all the way to 5) as you go along. If you don’t have a huge space, don’t hesitate to cut the sheet of dough before shaping the noodles.
  
• Generously sprinkle flour onto the Pappardelle roller, and the platter where you’ll spread out the noodles. Insert the sheet of pasta into the roller, then crank it up, making sure the platter catches the pasta.
• Boil water. Carefully drop the Pappardelle noodles into the boiling water. Just blanch for 2 minutes or so. Do not cook the pasta too long. Drain out the water after. Use a colander for this. Rinse the blanched pasta with cold water.
  
• In the working space, gather the meat sauce, pasta, ricotta cheese, and shredded mozzarella cheese. Preheat the oven to 350°
  
• In a square or lasagna pan, pour some of the meat sauce in the bottom first, then some of the pasta. Top with some meat sauce, dots of ricotta cheese, and mozzarella cheese. Repeat the process for 2 more layers.
  
• Cover the pan with foil then stick it in the oven to bake for 30 minutes. Take the foil out then bake for another 5 minutes.
  
• Once done, take the pan out of the oven and let it cool in the counter for 10 minutes or so before cutting into squares.