For the homemade lasagna sheets, you will need:

• 200 grams of Semola grano duro (durum wheat semolina)
• 2 large eggs

Steps to make the lasagna sheets:

1. Pour the semola on a hard, flat surface (like your clean kitchen counter or a large cutting board) and make a well in the center.

2. Crack the eggs into this well, then using a fork, start bringing in the semola from the inside of the well, continue until all the egg is absorbed and the dough begins to form.

3. Knead the dough for approximately 8-10 minutes until it becomes smooth and elastic.

4. Wrap the dough in cling film and let it rest for 30 minutes.

5. Now divide the dough into small pieces, about the size of an egg. If you have a pasta machine, set it to the widest setting and roll out the dough. Begin with the first piece, flatten it a bit with your hands and then roll it through the machine.

6. Keep changing the settings on your pasta machine progressively to a lower setting for each run, until you reach the desired thickness of your lasagna sheets.

7. Repeat this process with each piece of dough. Afterward, let the lasagna sheets dry for a bit before cooking.

8. To cook the sheets, bring a large pot of salted water to a boil, and cook the pasta sheets for 1-2 minutes, or until al dente. Then, drain them and lay them flat on a clean kitchen towel to cool.

Total calories: Approximately 200 calories per 50g uncooked lasagna sheet. Please note that calories can vary slightly depending on the specific brand of semola grano duro and the size of the eggs.

Here’s a fun factoid to enjoy while cooking: Did you know that lasagna originally comes from Naples, Italy, and dates back to the Middle Ages? In fact, it was traditionally assembled and cooked during Carnevale, the festive season before Lent!