The recipe for this fresh, golden-hued pasta dough includes instructions for making it using three different methods: by hand, with a food processor, or by using a stand mixer. The dough uses a combination of whole eggs and egg yolks. The yolks add fat, which helps create a smooth dough, while giving the dough a lovely yellow hue. The whites in the whole eggs add both moisture and protein for a stronger, more elastic dough. Because different seasons and climates affect the moisture levels of the flour used in the dough, you may need a touch more or less water. If you live in a hot humid place, the dough will stay more moist and may need a little less water. But if you live in the desert (or it's winter and the heater is cranking), the dough will be drier, requiring more water. Keep this in mind as you make the dough, adding more water or flour as needed to reach the right consistency.