Take about a tablespoon of butter out of the refrigerator, and let it come to room temperature in a heatproof bowl big enough to toss the pasta.
Put a large covered pot of salted water on to boil.
Warm up the ragù and have ready. For extra richness, add a dollop of butter to the ragù.
Cook the pasta in the boiling salted water until al dente, tender yet firm. (Take care not to overcook it, since fresh pasta can take just a few minutes.)
Transfer the cooked pasta to the mixing bowl with a pasta fork to quickly toss:1) First, toss the pasta in the butter with wooden salad forks (so as not to damage the delicate fresh pasta), reaching your forks under the pasta and pulling it up a few times.2) Then, add the grated Parmigiano cheese and toss a little more. 3) Finally, add the ragù and toss, adding a spoon or so of the hot pasta water if needed to facilitate your tossing.
Serve with more freshly grated Parmigiano cheese at the table. Buon Appetito!
Other Fresh Pasta Recommendations: flat ribbon pastas such as fettuccine; pappardelle or maltagliati (You can also cut fresh pappardelle into tagliatelle or maltagliati.)2nd Choice: packaged dried egg tagliatelleVariation using dried pasta:
Adjust the amount of pasta to 8oz (230g)
When using dried pasta, adding a little heavy cream to thicken the ragù sauce goes well with the dried pasta's denser texture.
Dried pasta recommendations: short tubes that will hold the sauce well, such as conchiglie (pasta shells), rigatoni, ziti, paccheri, mezze maniche