It's back to basics here.
This develops the gluten in the flour, for that lovely "al dente" bite.
If you don't knead, your dough will be flabby and soft. (eeewwwe!)
Let's not talk flabby anymore, okay?
Need a visual? Thick as a nail file.
Then you will roll these rectangles up, and cut them as below demonstrates.
It will float to the top when it's done cooking. Taste it.
Is it al dente yet?
2 cups water
That's my homemade ravioli underneath. Recipe for that coming soon. :)