I have more eggs than you.

From NYTimes:

In Italy, you can determine a region’s historical affluence by the dominant type of pasta. Flour and water, perhaps with some oil, produced a bleak-colored pasta made by poor people. Flour with a few eggs, yielding a pale yellow pasta, was the pasta of the not-so-poor. Flour with a lot of eggs — creating a brilliant yellow — was for the wealthy.

And some Lucca recommendations:

Ristorante La Mora, Via Sesto di Moriano, 1748, Ponte a Moriano; (39-0583) 406402. A pleasant 15-minute drive from Lucca, and worth the trip. Lunch or dinner, 33 to 49 euros (about $43 to $63, at $1.29 to the euro) a person. The tasting menus, at 45 euros and higher, are excellent values.

Ristorante Giglio, Piazza del Giglio, 2; (39-0583) 494058. Lunch or dinner for two, with three courses, about 30 euros.

Trattoria Da Francesco, Corte Portici 13; (39-0583) 418.049. Lunch or dinner for two, with three courses, about 30 euros a person.

Trattoria Gigi, Piazza del Carmine, 7; (39-0583) 467266. Lunch or dinner for two, with three courses, about 30 euros.

Trattoria Da Leo, Via Tegrimi, 1; (39-0583) 492236. Lunch or dinner for two, with three courses, about 25 euros.