Some dough recipes caution that we shouldn't knead the dough for too long, lest it become too tough to be rolled as thin and wide as the recipe calls for. Why isn't the same thing true about pasta dough, which needs to be kneaded for more than 10 minutes?
Kneading aids gluten development, which does facilitate dough stretch-ability. You do need to let the dough rest, after kneading. This allows for hydration, but also lets the gluten structure "relax" so that the dough can be stretched. Gluten development also impacts crumb texture. So, for, say biscuits, you would not want to knead and develop gluten. For pasta and pizza you are looking for a different final texture/chew.