Great question — answering as the UphillTech team:
It's not, in particular. A common way to knead pasta dough is by repeatedly folding it over, and running it through the pasta machine on its widest setting. This spares you the difficulty of trying to knead a very hard, dense dough on a board. However, how you fold it is really up to you. I tend to fold mine by quarters, with the edges meeting in the middle (two folds, non-overlapping), which eventually provides the dough with a nice, clean, straight edges. There are lots of different folding patterns, and none of them is really "best".
Full answer by FuzzyChef: https://cooking.stackexchange.com/a/126665 (CC BY-SA 4.0).
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