Fresh pasta is for delicate sauces

Yes, they behave completely differently.

Homemade fresh pasta has more moisture and less gluten than dried. That means it cooks in 2-3 minutes instead of 8-12, and it doesn’t have the same firm, springy bite. Dried pasta is tough and starchy — it holds up to aggressive sauces, grabs onto chunky bits, and releases starch into the water to help the sauce coat.

Fresh pasta is softer, more absorbent, and almost spongy. It soaks up sauce rather than letting it cling to the surface. That’s fine for a light butter or cream sauce, but heavy ragù or chunky vegetables will just slide off or turn the noodles to mush.

You’re basically dealing with two different foods that share a shape. Don’t treat them as interchangeable.

Save the fresh stuff for simple, silky sauces. Bolognese needs dried.