{for the homemade pasta}

3.5 cups of 00 Superfine Italian Flour (AP work as well)

½ cup of Durham Flour

8 egg yolks (beaten)

Combine both flours into the bowl of a stand mixer. On medium speed slowly start to incorporate the yolks, only added a 1/3 of the yolks each time. The dough will slowly start to come together once the last of the yolks have been add to the flour mixture. At this point, pull the dough out of the mixer and start kneading with both hands, using the palms of your hands.

Once there is a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Then roll through a pasta machine or attachment and cut into the appropriate sized sheets. Blanch in salted boiling water for 1 minute, then remove to an ice bath. Drain before assembling lasagna.

{for the bechamel sauce}

1 1/2 tablespoons unsalted butter (3/4 ounce; 20g)

1 1/2 tablespoons (12g) all-purpose flour

1 cup (240ml) whole milk

Kosher salt and freshly ground black pepper

Grated Grana Cheese, to taste (optional)

In a small saucepan, melt butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.

Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 3 minutes.

Season with salt and pepper. Add grana to taste, if using. If any lumps form, simply whisk thoroughly to remove them and smooth out sauce, or use a hand blender or countertop blender if lumps are particularly large or tough. Use sauce right away, or press a piece of plastic wrap over surface of sauce to prevent a skin from forming and keep warm until ready to use. Sauce can be cooled and stored in a sealed container in the refrigerator for several days. Reheat very gently on the stovetop.

Assemble a lasagna using homemade pasta sheets, bechamel sauce, fresh mozzarella, and sauteed mushrooms or other filling of your choice. Bake in a 425F oven until melted and bubbly and browning on top.