http://www.pasta.it/tagliare.htm
Egg-based “fresh pasta” is hung to dry on the handle of my stainless-steel kitchen cart, after being rolled and cut by hand. It will be boiled and set into a rectangular pan on top of a layer of meat sauce, covered with a ricotta-cheese mixture, which will then be covered with more of this pasta, on top of which will go some more meat sauce, pasta and béchamel (balsamella) sauce.
Here is the assemblage of lasagne and fillings, ready to bake:
©M-J de Mesterton 2011
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