Combine the 00 and durum semolina flours, and the salt, and form into a well. Add the eggs, egg yolks, and oil into the centre, and stir with a fork to combine.

Form into a ball using your hands, and knead vigorously for 10 minutes. If the dough sticks to your hands or the kneading surface, add 1-2 teaspoons of flour at a time; if it is too dry, add water in similar amounts.

Transfer to an airtight container, and leave to rest for 30 minutes, away from heat or direct sunlight.

Divide the dough into 4 portions, storing those that you're not working on back in the airtight container. Pass through a pasta machine on the thickest setting a few times, folding the dough over itself in between passes, before incrementally stepping it through to a thickness of 6.

Cut each sheet into rectangles of about 60mm width, and 70mm length. Note that this is for a dowel of 14mm diameter; if using a different sized object to wrap the pasta around, use a piece of paper or spare bit of dough to determine how wide your rectangles should be.

Working with one rectangle at a time, wrap around the dowel. If the overlapped edges don't seal against each other, run a wet finger along the underside of the top overlapping edge.

With grooves running parallel to the length of the pasta, roll across a gnocchi board. Starting on the overlap and rolling towards the exposed edge will ensure that the seal remains.

To save time, quickly divide the meatball mix into roughly small grape-sized lumps, before rolling them all into tiny meatballs between your palms.

Heat 1 tbsp of oil in a large heavy pot, and then fry the meatballs until a golden brown crust begins to form. If you don't have a large pot, cook these in batches to avoid overcrowding.

Dice the onion and roughly chop the garlic, before dropping into the pot that you just cooked the meatballs in. Cook, stirring, for 10 minutes or until onion has softened.

Add the basil, sage, and fennel seeds, and cook for a further 2-3 minutes or until basil has turned a bright green and herbs are aromatic.

Preheat oven to 180 degrees Celsius.

Add the eggs into a pot with enough cold water to cover, and bring to the boil. Boil for 14 minutes, until hard, before removing and immersing in cold water. Remove shells.

After 20 minutes, remove the sauce from the pot and stir through the cacciatore, chopped into half discs.

Break the nduja into small chunks, and chop the provolone and hard-boiled eggs into cubes.

Spoon a layer of sauce and pasta into the lasagna dish, before sprinkling with nduja, provolone, and egg. Repeat until all ingredients are used up; 4-5 layers.

Transfer dish to oven, and cook for 30 minutes or until top layer of pasta begins to darken.

Remove and allow to sit for a few minutes before serving.