Place the “00” flour, egg yolks and salt in a food processor, and pulse until the mixture combines. Turn the dough out onto a bench and form into a log, then wrap in plastic wrap and rest at room temperature for 20 minutes. Once rested, cut dough into 4 pieces and roll each through a pasta machine 10 times on the widest setting, folding the pasta back on itself twice between each pass. Then roll through the machine again, reducing the setting each time, up to the second-to-last setting. Cut the sheets into lengths the same size as the dish you will cook the lasagne in. Blanch the sheets in boiling salted water for 3 minutes, then remove, pat dry and set aside for cooking.