One thing I do not forget was the chef's obsession for the color of fresh pasta. The recipe was: 34 egg yolks, 72ml of water infused with saffron, 600g of flour "oo" and 400g of plain flour ... it was really yellow.
Most italians adhere to classic-100g flour 1 egg, some even 3 egg yolks, 80g of "00" and 20 of grits. I prefer a compromise: 1 egg and 3 egg yolks 200 g of "00". This way you get a pasta with a good yellow color without wasting too many eggs (of course you can always save the egg whites for something else).
In the picture: On the left a tagliolino "00" flour and 100g an egg, left tagliolino the same but with 1 egg, 3 egg yolks and 200 g of "00".