Tiny lasagna

Beat three large eggs and a little kosher salt into about 14 ounces of all-purpose flour with a bench scraper, then bring it together by hand into a smooth cohesive ball.

Knead until it just comes together, wrap in plastic and rest five minutes.

Sift out the loose flour, then knead the relaxed dough seven to eight minutes until super smooth and taut. Rest 30 minutes in the bag.

In the smallest saute pan warm about a tablespoon of olive oil with a quarter shallot and half a grated clove of garlic, then add about a cup of tomato puree.

Lower the heat and add a tiny pinch each of oregano and dried basil and an extra tiny pinch of crushed red pepper flake - one or two flakes, any more and it comes out really spicy.

Bring to a bare simmer and cook about half an hour, until thick and the tomato's acidity has mellowed.

Divide the dough into four equal pieces, roll one out on a well-floured surface with the smallest rolling pin until it will pass through the widest setting of a pasta roller.

Pass it through the widest setting, folding into thirds and rolling back out twice to laminate the dough and build the gluten network for a more toothsome pasta.

Take it down one notch at a time until the sheet is thin enough to see a hand through it held up to the light.

Smear tomato sauce on the base of the pan as glue for the bottom noodle, cut noodles to fit with a pizza cutter and a template.

Layer: sauce, grated low moisture mozzarella, ricotta, grated Parmesan, then another noodle, repeating for as many layers as the pan will take - about four full layers.

Top with more sauce and Parmesan and bake covered at 325F for about 25 minutes, so the top noodle does not dry out and the cheese does not burn.

Uncover, grate a little more Parmesan on and return to a 400F oven for about five to 10 minutes, until golden brown and bubbly on top.

Cool almost completely before turning it out - about half an hour at this size - then slice with a very sharp knife.