Pasta schmo to pasta pro

Alto

Once the eggs were lightly beaten, Michael combined them with the flour and began kneading. After about three minutes—using the same fold-over technique as bread dough—the first step was complete. To the touch, the dough was springy and well-combined, but still a bit lumpy and unfinished. Since the dough will still take a few dozen trips through the rollers, it shouldn't be overly smooth at this step. By over-kneading, you'll just overactivate the gluten, making it tougher to achive a smooth, plump final product.