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1
Remove sausage from packaging and casing. Using your hands, break the sausage apart into small, ground pieces. In large skillet, heat olive oil. Add onion and saute until translucent. Add garlic and saute another 2-3 mins or until softened. Add sausage, tomatoes, thyme, and red pepper flakes (is using). Bring sauce to simmer; salt and pepper to taste. Let simmer until most of the liquid has evaporated (about 15-20 mins). Once the sauce thickens, stir in basil and let cool.
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2
White Sauce: In medium sauce pan, melt butter until bubbling. Stir in flour, breaking up any lumps. Once the rue begins to thicken (1-2 minutes), add milk and whisk. Season with salt and pepper, let sauce thicken for 3-4 mins. Remove from heat and cool.
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3
Pasta: On a clean work surface, use the flour to create a ring large enough to hold the eggs in its center. Add the olive oil and salt to eggs. Using your fingers, begin to combine the flour and egg mixture using a circular whisking motion. Continue combining to create a dough. If the dough is too wet, use some extra flour; if too dry, more egg. Knead the dough until all ingredients are thoroughly combined. Roll into a ball and cut into four equal pieces. Wrap each piece in plastic and let rest for at least 15 mins. Working with one section at a time, use a rolling pin (or pasta maker) to flatten the dough until about 1/16th of an inch thick. Cut into strips about 3-4 inches wide, and long enough to cover the length of the baking dish.
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4
Preheat the oven to 375.
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5
Overlap the strips of pasta until the bottom of the baking dish is fully lined (about 4 strips). Then add 1/3rd of the meat mixture, followed by 1/3rd of the white sauce. Place sliced mozzarella over the white sauce and sprinkle with some of the parmesan. Continue layering until you are out of mixtures, with the mozzarella and fresh grated parmesan as the top layer. Cover with foil and place in the oven for 20-25 mins. Remove foil and broil until cheese melts on top.
