Prepare the lasagne dough according to the recipe and cut into 1/2-inch strips. Cover with a damp towel until ready to cook.
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. Place the mixture in a large bowl and add the browned butter.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Add the pasta and cook until tender yet al dente, about 2 minutes. Drain the pasta and add it to the bowl with the butter mixture. Toss well to coat the noodles. Serve immediately with the Montasio grated over.
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.
Recipe copyright 2001, Mario Batali. All Rights Reserved