Gluten in Chef's Steps Pasta video

The video shows a small amount of gluten added to the flour. I thought flour and water produced gluten structure all by itself. Why add more?

What is wrong with my thinking?

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Brendan_Lee_56950

To give it more structure and bite. Sometimes fresh pasta can lack texture and this helps with that

Tim_Roth_78505

The amount of gluten changes the texture of the result. This is one of the major differences between bread flour, all-purpose flour, and cake flour. All three will produce gluten in the presence of water, but the amount they make changes and results in different textural properties. It's actually pretty informative to bake cookies using all three to compare the texture of each - I had some students do this and some actually preferred bread flour or pastry flour despite the recipe calling for all-purpose.

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