How it's made

Preparation: Place the flour in a mound on the work surface. In the center, add the egg and olive oil, then gradually add water, bringing the flour inward with your fingertips to form a firm dough. Knead the dough vigorously, wrap it in plastic wrap, and let it rest for 30 minutes. Roll the dough out into a very thin sheet and cut it into squares about 15 cm per side. Spread the squares on a floured surface. Boil the lasagna sheets for a few minutes in plenty of water, adding a tablespoon of oil to prevent sticking. Drain them using a slotted spoon and layer them on each plate, alternating with spoonfuls of pesto diluted with a little cooking water. Serve with a sprinkle of grated Parmesan cheese.