Ultimately, the sweet spot that I—and my blind tasters—settled on is one whole egg (1.4 ounces white; .6 ounces yolk) and two yolks (1.2 ounces yolk) for every five ounces of flour. The one on the left was so wet that the noodles stuck together; the one on the right was dense and almost stiff. But the middle pasta, our unanimous winner, makes a dough that's relatively easy to mix and knead, but isn't so wet that the pasta sticks to the roller or itself. It tastes good, looks good, and has that signature delicate, satiny texture.