I am going to try my hand [and taste buds] at some freshly extruded
lasagna noodles.

The lasagna recipe [and the way I do it when I don't use a recipe]
calls for slightly undercooked noodles. Should I cook the fresh
ones at all?

The recipe I'm [sort of] following is a Rachel Ray Florentine Lasagna
recipe with plenty of mushrooms and spinach to provide liquid.

I'm concerned that the flour will suffer from not being cooked as much
as it might if it was boiled first.

Thanks,
Jim
[I also welcome any advice or warnings for a first time fresh pasta
user]