It seems I've tried every egg this side of the Atlantic. And, it seems no matter how orange the yolk, my pasta never has that vibrant yellow color I get with the same whole-egg recipe on the other side of the pond. In a moment of desperation, I decided to make a small batch loaded with yolk just to see, and I am loving the result. The dough is glossy and leathery, dries in a flash, and has that gorgeous yellow color I've been missing. The cooked pasta has a nice bite, and this small batch is just enough for two. I like to serve them tossed in a quick olio, aglio e pepperoncino.

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