I make lasagna from regular white flour but adding some durum wheat semolina (30% and 50%) gives the pasta more durability. When making pasta Bologna-style, you always start with the eggs and add whatever flour they can absorb. Eggs come in various sizes, so use a little less flour to start with and just add some more until the dough no longer sticks. A good rule of thumb is to use 100 grams flour per egg.
Thoroughly sift the flour or flours together, do not add salt as it could make unsightly marks in your lasagna. Pour the flour in a small mound on a large wooden table, kitchen top to make a large hole in your mound.
Break the eggs into a bowl and break their yolks with a fork. Beat them a for a few seconds, then pour this into the flour. Mix with your bare hands to incorporate all of the egg into the flour.
If the mixture is too sticky, add more flour, a pinch at a time. If it is as dry as a cannonball, add a tablespoon water. But don’t go too far, this thing is like flying a helicopter or trying to set the shower temperature in a layover motel – a little change can propel you way in the opposite direction.
When your dough starts getting smooth, do not try to incorporate the tiny bits of pasta crumbs on the table. The dough should not stick. If in doubt, keep it a little too dry, since the water will hydrate the dough some more as it rests. Wrap the dough in plastic so that it won’t get crusty and leave in the fridge until you are ready.
Cut an ball of dough and set your pasta machine on the largest thickness setting. Laminate the pasta by turning the crank, then decrease the thickness by turning the wheel on the opposite side of the pasta machine, fold your pasta sheet in half and pass it through the machine again.
Continue until you have reached the thickness you want. This repeated lamination turns the dough into a silky, smooth sheet by stretching the gluten strands.