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1
Prepare the lasagne dough according to the recipe and cut into 1/2-inch strips.
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2
Cover with a damp towel until ready to cook.
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3
On a concave cutting board or in a mortar and pestle, combine the poppy seeds and sugar and crush with a mezzelune or pestle to make a sandy mixture.
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4
Place the mixture in a large bowl and add the browned butter.
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5
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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6
Add the pasta and cook until tender yet al dente, about 2 minutes.
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7
Drain the pasta and add it to the bowl with the butter mixture.
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8
Toss well to coat the noodles.
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9
Serve immediately with the Montasio grated over.
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10
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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11
Make a well in the middle of the flour and add the eggs and the olive oil.
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12
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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13
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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14
The dough will come together when half of the flour is incorporated.
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15
Start kneading the dough with both hands, using the palms of your hands.
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16
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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17
Lightly reflour the board and continue kneading for 6 more minutes.
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18
The dough should be elastic and a little sticky.
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19
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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20
Roll or shape as desired.
