Weigh 600 g flour and pour it onto a clean work surface. Make a wide well in the center. Sprinkle a pinch of salt into the flour.

Crack all 6 eggs into the well. Using a fork, gently beat the eggs and begin pulling in flour from the inner edge of the well.

Once the mixture thickens, continue folding in flour until a shaggy dough forms. When the dough holds together, bring it into a ball.

Knead the dough on a floured surface for about 10 minutes until smooth and pillowy.

Wrap the dough tightly in plastic and let it rest for 30 minutes at room temperature.

Divide the dough into six equal pieces and flatten each slightly for easy feeding through a pasta machine.

Set your pasta machine to the widest setting. Feed one piece of dough through 4–5 times, folding in half each pass.

Move the machine to the next setting (0 to 1) and pass the dough sheet through once. Continue to the thinnest setting (5). Trim the sheet to match your baking dish.

Bring a large pot of salted water to a rolling boil. Add sheets and cook for 1–2 minutes to pre-cook.

Remove sheets with a slotted spatula and spread them on a towel or rack to dry briefly.