In a bowl mix together flour and oil.
Add in warm water and mix to form a rough dough.
Transfer to counter and knead for 10 minutes until the dough is soft and elastic.
Cover with cling wrap and set aside for 30 minutes.
Knead the dough again for two minutes until slightly sticky.
You can use the dough at this stage to make pasta or cling wrap it and refrigerate for 24 hours.
When making pasta, remove dough three hours before and bring it to room temperature before rolling it.