Make the yellow pasta dough, roll it out, and cut into rectangles about 3 1/2 inches by 5 inches (9 x 13 cm). Spread on clean, dry cloth towels.
Make the ricotta pesto.
Bring 4 to 5 quarts (3.8 to 4.7 L) water to a boil. Add 2 tbsp (30 ml) salt and 1 tbsp (15 ml) olive oil. When the water returns to a boil, cook half the pasta.
When the first batch is al dente, lift it out with a skimmer or colander spoon and spread on a warm serving platter. Add a spoonful of hot pasta water to loosen the pesto, then spread half the pesto over the pasta.
Cook the remaining pasta, drain it when done, layer it over the first batch, spread the remaining pesto, and serve at once with grated Parmesan on the side.
