This is possibly the easiest pasta to prepare, the Walnut pesto recipe I pair it with, will follow later this week. Yes, I make my own ricotta and no, you do not have to.
1 cup flour
1 cup ricotta (fully drained of whey)
1 medium egg
You can mix it in a food processor, a bowl or use your hand. When it comes together in a ball let it rest. Then cut into 8 pieces evenly. Roll each into a long cigar, cut into one half inch segments, press your thumb in the top of each segment and set aside.
Bring water to a boil, gently drop the pasta in and it will sink, gently stir and in 5 to 8 minutes it rises to the top of the water, drain with a slotted spoon and dress. These are good with butter and sage, or any sauce you can think of. I favor either a walnut pesto or a blue cheese and walnut sauce.
You have the time, make something wonderful.