Calabrian chili tomato sauce over homemade pasta

I'm going to write this recipe a little different and start right away with the steps. You can find the list of ingredients by looking for the blue highlighted text.  

Directions for the sauce: 

1. Sauté 3/4 pounds of thick cut bacon, drain
2. Sauté 5oz of pancetta, drain
3. Fry about 5 slices of salami cut into strips, drain
4. To the bacon and salami fat, add 1 minced shallot and sauté 
5. Add 2 tsp jarred Calabrese Pepperoncino and 5 minced garlic cloves with pepper and Italian seasonings
6. Add 2 turns of olive oil
7. Add 48oz of tomato sauce
8. Simmer for about 30 minutes
9. Taste for seasoning
10. Add a pinch of sugar and salt, if needed
11. When your pasta is made and you’re close to serving, add the pancetta and bacon back to the sauce. 

Directions for the pasta: 

1. Create a pile on the counter with 2 cups all purpose flour and 1/4 cup semolina flour plus (more keep some handy for dusting)
2. Add a pinch of sea salt to the flour and stir. Make a well in the middle of the flour. 
3. Crack 4 eggs into the well. 
4. Whisk the eggs in the middle and slowly incorporate the flower. When it comes together drop the whisk and use your hands.
5. Knead until smooth, cover for 30
6. Cut the dough into 4 pieces to make 4 pasta sheets. Run each quarter through level 1, fold, run, fold, run, run
7. Level 2 2x
8. Level 3 2x
9. Level 4 2x
10. Level 5
11. Set aside and repeat to complete all the dough sections. Keep them floured and covered with a dish towel inbetween.
12. Once all the sheets are made switch your attachment to spaghetti and run the sheets through the spaghetti cutter. 
13. Flour the pasta to make sure it doesn't stick together and lay out on a tray.
14. Boil for 3 minutes and toss right into sauce. 
15. Garnish with the crispy salami