Mix the salt into the flour and then form a dough with the ricotta, eggs and water. The dough should be viscous. Leave the dough to rest for 10 minutes and then press into the boiling water using a noodle press. Leave to cook for 2 minutes and then cool in cold water. Using a hand blender, mix the dried tomatoes with a little oil, garlic, parmesan, salt and pepper into a creamy pesto. Cut the bacon into strips and fry until crispy. Put the pesto in a pan and warm with a little stock over a low heat, heat the noodles in boiling water and then add to the pan with the pesto. Add the roughly chopped olives and then toss well with a little olive oil and season with parmesan. Serve and garnish with the crispy fried bacon.