Pasta fresca prepared with 4 eggs, according to the relevant recipe
Ragù prepared according to the given recipe
Béchamel prepared according to the given recipe with 100 gr/ 3.5 oz. unsalted butter, 3 heaping tablespoons of all-purpose flour and 1,5 l. / 50 fl.oz. milk
Grated parmigiano (or grana) about 100 gr./3.5 oz.
22x35 cm / 9 x 14 inches baking pan
1 - Keep all ingredients at hand, cutting pasta sheets into rectangles,
2 - heating ragú, that can be prepared one day ealier
3 - and preparing béchamel.
4 - Grease the baking pan with butter.
5 - Set a large pot with water to boil with a handful of coarse sea salt and a teaspoon of oil, that will avoid the pasta rectangles to stick.
6 - When water comes to a boil, add the pasta rectangles, 2 or 3 at a time. Remove them with a slotted spoon or tongs after about 1 minute and place them onto a kitchen towel.
7 - Line the baking pan with the pasta rectangles completely, getting out the pan sides.
8 - Start with a layer of béchamel, then cover with other pasta rectangles.
9 - Pour a few tablespoons of ragù
10 - and an abundant sprinkling of grated parmigiano (or grana), repeating the steps several times, until all ingredients are used up, keeping a little of them for the topping.
11 - End with the last layer of pasta, including the part in excess.
12 - Cover with the remaining ragù, béchamel and grated parmigiano, in only one layer. Bake in pre-heated oven to 180 degree C / 356 F for approximately 30/40 minutes.