Mix dry ingredients well in a bowl, make a well in the center
Mix well eggs and oil and pour into the center of the well, then mix bits by bits the whole ingredients in the bowl until mixture perform crumbles, using wooden spoon or spatula
On a light floured surface, knead the dough well, then let stand for 45-60 minutes
Divide dough into 2 balls. Divide the 1st ball into small balls about 15-20 grams each and cover the other (big) ball (either with plastic wrap or damp towel) while we are working on the 1st ball.
Using roller, flatten each balls, shape round with cookie cutter if you wish, fill the center with anything you wish (cheese, beef, etc)
Wet the round with mixture of oil+water so it will be easier to seal. Fold the dough toward you until the two edges almost meet. Press down firmly along the rounded edge to seal in the filling.
Hold the filled and sealed piece of dough between your thumb and index finger. Fold it around your finger and bring the two ends together. Press the two ends together to seal (right hand); fold the top edge down (left hand).
In a separate bowl, place the ready to cook tortellini, cover with another damp towel.
Repeat the steps for the other half of dough.