Process basil leaves in a food processor until chopped very fine. Add 1 ½ cups flour and pulse two or three times until combined. Mix in egg and oil. Add water until dough forms a ball shape. If dough seems dry, add a bit more water.

Wrap dough in a piece of plastic wrap coated with a few drops of olive oil. Refrigerate for 2 hours.

Remove dough from the refrigerator and cut into 6 equal size portions. Roll pasta to desired thickness using a pasta machine or rolling pin. Use additional flour to coat pasta while rolling.

Run the rolled dough through the machine on the fettuccine setting to create noodles.

Allow pasta to dry for 1 hour prior to cooking.