In large mixing bowl, combine flour and salt and mix thoroughly.
Form flour mixture into a large mound, and create a hole in the center of the flour mixture.
In well, crack the egg and add olive oil and water.
With fork, break the egg yolk, and slowly mix together the liquid and eggs, while slowly incorporating the flour into the liquid.
When the flour has absorbed all of the liquid, begin to work the dough with the hands, either in the bowl still or on a floured countertop.
Knead dough for 5-10 minutes, until the dough forms a ball and sticks to itself entirely.
Separate dough into two parts and form into balls.
Wrap each ball separately and cover with plastic wrap or an upturned bowl, and let rest for 30 minutes or more.
After dough has rested, roll out either by hand or using a machine, and cut into desired shapes.
Notes: The semolina flour makes an incredible difference over all purpose flour, and shouldn't be substituted. The dough can be colored by using tomato paste (red) instead of water, or ground up sautéed spinach (green). This dough is ideally used in a pasta machine, but it is not unrollable by hand.