In a separate bowl combine the flour and salt and when incorporated add the egg and oil mixture and blend. If the mix is too dry to come together add one more egg.
Kneed the dough until it is smooth – about 10 to 15 minutes.
Place the dough in a bag and refrigerate for at least 1h but up to a couple of days.
When ready to make the pasta bring salted water to a boil.
Cut off segments of dough and run several times through the rollers set wide folding and rerunning the dough through until smooth. Then run the dough through the spagetti or linguini rollers and place in boiling water.