Ingredients
200g 00 pasta flour 
1½ tbsp water 
5g sea salt 
2 medium eggs 
1 tbsp extra virgin olive oil 

Method
Put all of the ingredients in a food mixer with a dough hook and knead the dough in the machine for 5 minutes until smooth. You can bring it all together in a food processor until the dough is just coming together, or by hand.  Then turn onto a lightly floured surface and knead by hand until perfectly smooth which will take 5-10 minutes.  Shape into a ball and flatten, do not however make this wider than your pasta machine.  Wrap in cling film and put into the fridge for half an hour.  

Get a sheet of clingfilm on your workspace - when you roll out your dough you do not want it to try out so cover any pasta you are not using to stop that. 

Flatten the dough with a rolling pin to the width of your pasta machine. Cut it in half lengthways, put half back under the clingfilm.  Roll the other piece through the machine on the thickest setting.  Keep passing your pasta through the pasta machine, gradually narrowing the setting until you reach the thinnest setting for ravioli on your machine.  My pasta machine goes to 9 and I would stop at 7.  If the pasta starts to stick put a very, very light dusting of flour or semolina over it.  If the pasta gets too long for you to feel comfortable passing it through the machine then cut it in halfway lengthways again making sure you cover with clingfilm.  I usually pass my dough through on a setting 2 or 3 times.  

Repeat with process with the other piece.