Mix the flour with the oil, egg, sea salt and water.
Knead the dough for about 5 minutes until it is firm, smooth and elastic. Depending on the consistency, work in a little more water or flour. Cover and let the dough rest for at least 30 minutes.
Then roll out thinly in portions with a little scattered flour, allow to dry a little and cut into any shapes.
-or-
Cut the dough into shapes, cover with the filling, brush the edges with water or whisked egg white and press firmly together.
Put the pasta in approx. 2 liters of lightly salted, boiling water with a little oil, cook for two minutes and let it simmer on the switched-off hotplate until it is al dente (firm to the bite). Rinse with a little cold water. Either serve immediately or toss in a little butter or oil.