I tried making homemade Bolognese pasta for breakfast.

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First, I put the water on to boil for the noodles.

I infuse the olive oil with garlic and peperoncino. It's good to make a large batch at once, keep it in the fridge, and use it a few times.

I weigh the dough and cut it into appropriate portions.




I take the prepared ragu sauce, add an appropriate amount of prepared tomato sauce and some of the chili oil I made earlier, and sauté it.
You can also sauté it with butter, but it's a matter of preference.
Some people make ragu sauce very thick and saucy. That's also preference. You can adjust the consistency with tomato sauce while making it.
Once the sauce starts sizzling, turn off the heat and let it sit.


While sautéing the sauce, I make the noodles from the dough and boil them. For thin, wide fresh noodles like these, boiling for about 1 minute and 30 seconds is enough.
This is the advantage of fresh noodles.
It's frustrating to wait 10 minutes for dried pasta to boil. 10 minutes is more than enough time to have already started eating...

Add the noodles to the sauce and toss them well. If it tastes a bit lacking, add some pasta water and mix it thoroughly.
This process is quite important in making pasta; you'll get the hang of it with practice.
If you add too much pasta water, you'll ruin it. In that case, you'll need to add more butter or olive oil to fix the consistency.
Add it in moderation, and if it's bland, it's best to adjust the seasoning by sprinkling cheese.
You should get the seasoning right primarily with the pasta water.


Done.
If the sauce clings well to the noodles, it turned out great. If they are separate, it's a failure.