Welcome back family. This is Chef Rick. And at this point, your dough should be holding together. It may not be perfectly smooth yet, but that's okay. Right now, we're going to transform that rough ball of dough into something smooth, elastic, and ready to become fresh pasta. This is where a lot of people quit. They think the dough isn't right. Trust me, and stay with it. The dough is changing, and your hands are going to tell you exactly what's happening. Step 1. Kneading the dough. Lightly dust your work surface with flour. Not a lot, just enough to keep the dough from sticking. Place the dough in front of you. Now place the heel of your hand on the dough gently and push it away from you. Fold it back over and turn it about a quarter turn. Now do it again. Push, fold, push, fold, push, fold, push, fold. But don't rush. There's a rhythm to kneading. You aren't trying to beat up the dough, you're helping it develop strength. As you continue kneading, the gluten inside the flour begins to develop. That's what gives the pasta its structure and pleasant bite after it's cooked. Tactail Q. Pay close attention to your fingertips. When you first started, the dough probably felt rough and uneven. Now ask yourself, is the surface becoming smoother? Does it feel less sticky? Can you press your finger into it without the dough clinging to your skin? Those are all signs you're moving in the right direction. As you continue kneading, the dough should become more smooth, slightly firm, and elastic. If you gently press it with your fingers, it should spring back slowly. That's exactly what you're looking for. If the dough is still sticking heavily to the countertop, dust it lightly with flour. If it feels dry and begins cracking while you're kneading, dampen your fingertips with just a few drops of water and continue. Remember, small adjustments, never large ones. Audio cue. Believe it or not, you can actually hear the dough changing. Early on, you hear more scraping against the counter because the surface is rough. As the dough becomes smoother, that sound softens. Your movements become quieter. The dough becomes gliding instead of dragging. That's another clue you're developing a beautiful pasta dough. Step 2. Let the dough rest. Now, you finish kneading, don't go straight into rolling. This is where patience pay off. Gather the dough into a smooth ball. If you run your hands over the surface, it should feel fairly smooth with only a slight amount of moisture. Wrap the dough well and cover it so it doesn't dry out. Now, walk away. I know, I know, that's the hardest part, but you need to walk away. But resting the dough allows your flour to finish absorbing the moisture while giving the gluten time to relax. If you skip this step, the dough will fight you every time you try to roll it. Timing Q. Let the dough rest at room temperature for at least an hour. Don't shorten the time. The dough needs that hour to relax. Think of it this way You've done the work, now let your dough do the work. Tactile Q. When you come back after resting, press the dough gently with one finger. Notice the difference. It should feel more relaxed, more flexible, less resistant than it did before. That resting time is what makes rolling dough much easier. Step 3. Evaluating your dough. Before you roll anything, take a moment to evaluate the dough. This is something professional chefs do every single time. Run your fingers lightly across the surface. Ask yourself a few questions. Does it feel smooth? Does it feel slightly moist without sticking? Can you gently bend it without cracking it? If the answer is yes, you've built a great pasta dough. If it feels tacky and sticky to your hands, it probably contains too much moisture. Dust it lightly with flour and work it into gently. If it feels crumbly or begins breaking apart, it's too dry. Add a few more drops of water and knead briefly before checking again. Remember, experience is the greatest teacher. The more dough you make, the more confident your hands begin. Now, one of the biggest mistakes cooks make in expecting every batch of dough to feel the exact same. It won't. Humidity changes, flour changes, even the eggs changes from one carton to the next. That's why recipes give you measurements, but your hands give you answers. Learn to trust what you feel, not what you've measured. Because when you understand a feeling of dough, you know exactly what it needs. And that's when you stop following recipes and start becoming a cook. Now in part three, we roll the dough by hands or with a pasta machine, cut it into different shapes, and learn how to store fresh pasta properly. Also, I'll leave you with this week's Technique Monday Challenge. I'll see you in part three.