Pasta again - with oil in the dough

Another pasta dough. But I think I have my recipe - it's egg, plain flour and a bit of olive oil. That makes a smooth, elastic dough that yields soft noodle strands. Almost silky if I manage to make it thin enough.

The picture below doesn't show much but the pasta is thinner and smoother than my previous attempts. And the sauce! I saw a recipe for lemon pasta sauce, like the links below.

I used lime, olive oil and grated Parmigiano Reggiano. It was simple and good.

Pasta with lime juice, olive oil and cheese.

http://www.cookingchanneltv.com/recipes/david-rocco/spaghetti-al-limone-spaghetti-with-lemon-sauce0.html
http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-spaghetti-recipe.html

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