Place the flour on a clean work surface and make a wide well in the center. Crack the eggs into the well and sprinkle the salt around the flour. Use a fork to gradually whisk the eggs, pulling flour in from the sides until a shaggy dough forms.

Use your hands to bring the dough together, then knead for about 8–10 minutes until smooth and elastic. Add only a small amount of flour if the dough is very sticky.

Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes.

Divide the dough into 4 equal pieces. Keep the pieces you are not using covered. Flatten one piece and run it through the pasta machine on its widest setting. Continue rolling through progressively thinner settings until the sheet is about 1/16-inch thick.

Cut the pasta sheet into pieces that fit your baking dish. Repeat with the remaining dough.

Bring a large pot of salted water to a boil. Blanch the fresh noodles for about 30–60 seconds, then transfer them immediately to ice water.

Remove the noodles from the ice water and lay them in a single layer on clean kitchen towels or parchment paper. Pat gently to remove excess moisture and keep the sheets separated until ready to assemble the lasagna.