Cherry tomato and mozzarella lasagne

Combine the two flours on a wooden working surface and shape them into a mound with a large well in the centre. Crack in the eggs, then pour in the olive oil and add a pinch of salt. Using a fork, stir slowly, starting from the centre of the eggs and gradually picking up more flour from the edges, whisking as if you are beating eggs for an omelette. When the dough turns crumbly, switch to kneading with your hands.
Continue kneading the ball of dough until the gluten starts to develop, as this will render the sheets of pasta stronger. The movement is all in the wrist: roll the dough outwards and away from you with the heel of your palm, then fold it back over onto itself and repeat the rolling movement. When the ball of dough is smooth, silky, and no longer sticky, wrap it in plastic wrap and let rest for 30 minutes at room temperature before using it.

Preheat the oven to 200°C /400 degrees F.
Roll out the dough into paper-thin sheets of pasta. Leave the pasta sheets on a tablecloth dusted with semolina flour. Have all the other ingredients ready nearby.
Drizzle some extra virgin olive oil across the bottom of a 20- x 30-cm (8- x 12-inch) baking dish. Then line it with enough sheets of pasta to cover it. Spoon one quarter of the tomatoes over the pasta sheets, then top them with one quarter of the mozzarella and one quarter of the scamorza. Sprinkle with grated Parmigiano Reggiano, add a few basil leaves, a drizzle of olive oil, then season with salt and pepper. Cover with more sheets of pasta, and repeat for three more layers.
Pour the milk over the lasagne, pierce it with a knife, and press the lasagne with a fork.
Finish with a good dusting of Parmigiano Reggiano and a drizzle of olive oil, for a nice and golden crust.
Bake for about 40 minutes, or until golden brown and bubbling.
Let it rest for a few hours, or better yet overnight, and reheat just before serving.