I’ve been using the Serious Eats recipe of 280g “00” 2 eggs and 4 yolks and haven’t deviated from that formula yet. It makes a silky and pleasant result, albeit one that isn’t as yellow as I’d like.
Other recipes call for more egg yolks, which delivers a vibrant yellow dough at the cost of using many more yolks. I think I may be able to hack this by using “golden yolk” eggs like the ones I can get from Nijiya Market.
