Begin by weighing out 600 grams of flour and placing it on a clean, flat work surface. Create a well in the center of the flour, then crack six eggs into this well. Using a fork, gradually incorporate the flour from the edges into the eggs, mixing until the dough starts to come together in a shaggy mass.

Once the dough is formed, begin kneading it by hand for about 10 minutes. Push and fold the dough until it becomes soft and pliable, ensuring it’s not sticky.

Wrap the kneaded dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.

After resting, divide the dough into six equal portions. Use a pasta machine set to the widest setting to begin rolling out the first piece.

Once the sheets are rolled out, use a sharp knife or a pasta cutter to trim the sheets to the size of your baking dish.

Bring a large pot of salted water to a rolling boil. Carefully add the fresh noodles, cooking them for 1 to 2 minutes until they are al dente.