Use a pasta roller to make the layers very thin and the the dough is soft. With a pasta roller, use the roller to knead the dough a little. Run through and fold and rerun at same setting. When dough no longer tears, start lowering the gear ratio and make thinner sheets. That’s the secret. You should be able to make at least 12 full layers for a pan with a hand rolling pin, much more with a roller. In fact, if you have a pasta machine, you can easily reduce by half, if not a quarter for a full lasagna.
To make fresh tagliatelle, simply roll up the finished rolled out dough into a circle. The cut the rolled up dough into widths as desired. Then you can un roll and cook the cut noodles in salted boiling water
