Mix up yolks and whites in whatever blend you like, but personally I use whole eggs for "everyday" fresh pasta and yolk-heavy for "special occasion" pasta.
The traditional northern Italian pasta recipe is 100g of flour to one "large" egg. I have made pasta for a couple of decades and my math and my climate tell me that a large egg approximates 55-57g of liquid. Mix up yolks and whites in whatever blend you like, but personally I use whole eggs for "everyday" fresh pasta and yolk-heavy for "special occasion" pasta.