Place basil into a food processor and process until finely chopped. Add 200g flour and pulse two or three times or until combined. Add egg, 1 teaspoon oil and the water until dough ball forms. If dough seems dry, add a bit more water. Wrap dough in an oiled piece of cling film and chill for 2 hours.
Remove dough from refrigerator and cut into 6 equal size portions. Run pasta though pasta machine or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
Allow pasta to dry for 1 hour prior to cooking.
Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.