Fresh pasta dough can be made with just flour and water, or with a mixture of eggs and water, with whole eggs and/or egg yolks.  The more egg you use the easier the dough will be to handle and cook, and the more yolks you use the richer its golden colour will be.  Use genuinely free range eggs, as it is the hens’ diet of green things which makes their egg yolks orange.  If you don’t have special ‘OO’ (very fine) pasta flour 'di grano duro' (made from hard wheat, with high protein content), you can use regular plain flour and it will still work. I recommend the pasta flour available from Shipton Mill.