I will have to try this. I have made egg pasta for ravioli and that is quite straight forward and easy. So this should be just as good. Keep in mind, fresh pasta is also fragile as well but is also rated as the best for a great lasagna. On my to test out list for sure!
To make the pasta, mound your flour on a large pastry board, or the counter with the salt, and make a well in the center.
Break the eggs, and yolks into this well, and start to scramble each egg with a fork as it is being added.
Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. Continue mixing the flour with the eggs until they are no longer runny.
Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball.
Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 5 to 7 minutes. When the dough is ready, Wrap the it in plastic wrap, and let it sit for about 30 minutes.
Roll by hand to make long sheets of pasta 1/8 inch thick, cut into 8 inch by 4 inch sheets (makes them easier to handle than 12 inch sheets).
Precook the sheets in boiling water for 30 seconds, remove and place in ice water, this prevents the sheets from absorbing too much sauce while cooking in a lasagna.