Originally Posted by foodguy
actually, gluten won't play into it. gluten strands are formed by 3 factors -- protein, moisture, and mechanical action (wet flour doesn't create gluten strands, it has to be stirred). once the gluten has been formed by the egg and flour and kneading, it won't continue to form absent further action.
This was my original understanding as well, but all the "no-knead" dough recipes imply that gluten in a wet dough can develop further to some degree without physical agitation. If you take one of those doughs, there is a huge difference in the level of gluten development between immediately after stirring the dough and 24 hours later.
That said, I'm not sure a pasta dough is wet enough to significantly develop. I'm more curious as to how the texture might change as it sits in the fridge for a couple of days.