What does more egg do to pasta?

I'm reviewing 2 different recipes for a lasagna pasta. Both start with 2 1/2 cups of flour. One calls for 4 eggs, and no water. The other one calls for 3 eggs and one tablespoon of water.

I'm wondering what the effect is, both on taste and texture, of having that additional egg instead of the water.

Supplemental question: do I need to boil the pasta afterwards, or can I use it in the lasagna without boiling?

submitted by /u/Caddan
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