These lasagna sheets remain slightly firm to the bite when cooked by using hard wheat flour. Mix hard wheat flour in a bowl with salt. Add water and olive oil. Stir in first with the handle of a spoon. Then knead dough thoroughly by hand. Dough will feel slightly grainy at first, but will become smoother with time. Finally, moisten hands lightly with water. Drain and knead the dough until it begins to shine. Place dough on work surface. Cover with bowl. Let rest for one hour. Roll out dough in batches with rolling pin or pasta machine. Cut 9 lasagna sheets to 16 x 8 cm size. Fresh lasagne sheets need 1 to 3 minutes cooking time. Dried lasagna sheets require about 5 minutes cooking time.