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rive_gauche
I would expect the oil to make it smoother and more elastic indeed, which is why I don't see the point in it, it's not like a pizza that you need to stretch, at most you need to flatten it.
The proportions I gave were 1egg/100g, these are 1egg/250g, you definitely need more liquid there. (Squid ink, pureed spinach, tomato concentrate, oil, etc..)
Can't open the link now, but with that ratio I'd expect the dough to be pale rather than egg-yellow.