Egg Pasta cooks up quite soft, so it is not very good for pasta salads where you want a bit of texture.
Some versions, such as that made in Tuscany, add oil to the dough, which makes the dough softer and easier to work with. Other places in Italy, such as Emiglia, don’t add oil to the Egg Pasta dough. They feel that without oil, the dough can be more porous, and thus better able to absorb sauces.
In Italian, Egg Pasta is often referred to as “sfoglia”. People who make it are “sfloglini” (or “sfogline”, if they are women).