Article: Roll the dough by hand into a cylinder. Cut the cylinder into six equal pieces. For the steps below, work with one piece at a time. Sprinkle flour over any dough you aren't currently using, and cover with a towel or plastic wrap. If you don't have a pasta machine, flour a counter top and roll the pasta out by hand. This takes some muscle and time, sothink of it as a baker's exercise plan. Each piece of dough should roll into a rectangle 6 inches (15 cm) wide and 20 inches (50 cm) long. When finished, it should be transparent enough to see your fingers through it. Lift it off the counter frequently. Dust with more flour to prevent sticking. The heavier the rolling pin, the faster this will be. A pasta machine saves you time and effort, but you'll need to know how to use it correctly. A hand-cranked machine is the cheapest option, but you can use an attachment for kitchen mixers instead. Set the machine to its widest setting. Press the dough to a flat rectangle and send it through. Fold one end over the center, then the other, making a stack of three layers of dough. Flour lightly and roll it through again. Repeat at least three times to add chewy texture. Repeat this technique if your pasta tears. Set the machine to a slightly narrower setting. Dust with flour and send the dough through, without folding. Repeat with increasingly narrower settings, until desired thickness is reached (typically the third-to-last setting or further). You can use a pizza cutter, a sharp knife, or a pasta cutting machine. This same dough can be used to form noodles of any size. Fold the dough strips into tubes to make macaroni. Pinch dough rectangles in the center to form farfalle. Place pasta sheets between wax paper or a kitchen towel while you aren't actively cutting them. This prevents them from drying out. This dough is best cooked immediately, and only takes 60120 seconds in boiling water. If you want to store it long term, hang the noodles up to dry over clean, plastic coat hangers or pasta drying racks. Dry until brittle, then store in an airtight container. Once dried, it should last several weeks.
Question: What is a summary of what this article is about?
Divide the dough. Roll the dough by hand. Use a pasta machine instead. Cut the noodles. Cook the pasta or store it. Finished.

Problem: Article: You want the water to almost taste like an ocean. Roughly 2 tablespoons of salt for 6 quarts of water should cover it nicely. If you want the most authentically Italian dish, use the guanciale, found at specialty shops, butchers, or online. You can even make your own! If guanciale is unavailable, however, pancetta and bacon make excellent substitutes. Use a sharp knife to cut it into little squares that cook quickly and are easy to eat. Crack the eggs in and add you grated cheese. A blend of Pecorino and Parmesan is the classic mixture, but asiago, romano, or any combination of them will work as well. Add a pinch of salt and a generous helping of ground black pepper, then whisk it all together into a smooth, consistent liquid. Set aside. Don't worry if you do this early -- the eggs will mix in better if they're allowed to warm to room temperature. The best pancetta is a quick-moving cooking process. Preparing the eggs and meat, instead of trying to do it all on the fly, will lead to a better dish. Spaghetti is the classic choice, but you can use whatever you have in the house if you'd like. You want the pasta to cook until it is just about al dente -- it should be just a touch firmer than you'd normally cook it. Make sure to stir it every 2-3 minutes. Note that you need to keep working as the pasta cooks -- this dish is all about timing and using your heat wisely. This should take 8-10 minutes. One of the biggest tricks of carbonara is heating the eggs enough to cook, but not enough that they scramble or turn solid. By "cooking" the eggs later in this hot bowl, instead of over direct heat, you can accomplish this with relative ease. The bowl doesn't need to be boiling hot -- the hottest water out of your tap is likely fine. Once the pasta is in, you need to get started on the "sauce." Once the oil has just started to let off a little smoke, you're ready to move on. It should just be starting to darken and crisp up, but shouldn't quite be finished cooking yet. Before you drain the pasta, be sure to scoop up a little extra for later. Hot, starchy water from cooking helps your sauce bind to the pasta instead of forming a puddle in your bowl, and it is the best way to keep the dish hot without overcooking the eggs. This allows the pork fat to coat the pasta strands richly, helping create your egg sauce later on. It only needs a minute or two over the heat. If you're cooking for company and you aren't quite ready to serve yet, you can cut the heat to both and then reheat in the pan later, adding a splash of the starchy water to keep everything moist. Pour 2-3 tablespoons of the hot water from cooking the pasta into your egg mixture and immediately stir it in. This "tempers" the eggs, warming them slowly so that the next step isn't a heat shock. Move quickly from here on out -- you should be serving the dish in the next 4-5 minutes so that it all stays hot. Keep it moving as you do to ensure that the egg mixture coats the entire dish. If it gets a little sticky or difficult to stir, add a splash of the starchy water to thin it out and keep it mixing. Once you've mixed the egg into the pasta, it's time to eat -- the egg only needs a few seconds to cook if you've kept everything hot. You can garnish it with: Grated cheese Black Pepper Italian parsley Sliced green onions
Summary: Set a large, well-salted pot of water to boil on the stove. Chop up the pancetta, guanciale, or bacon into quarter-inch squares. Whip together the eggs, cheese, salt, and pepper in a small mixing bowl. Boil the spaghetti (or other pasta of your choice) until almost cooked. Fill a large mixing bowl with hot water and set aside. Heat up 1 tablespoon of olive oil over medium heat while the pasta cooks. Add the chopped meat to the pan and cook for 2-3 minutes. Remove and drain the pasta, saving 1/2 cup of the hot, starchy water. Toss the pasta in with the almost-finished meat and cook for an additional minute. Empty the bowl full of hot water and toss in the pasta and meat mixture. Slowly, stirring the whole time, pour the egg/cheese mixture into the pasta. Serve with a light garnish immediately.

It's best to harvest cinnamon from a tree that's at least 2 years oldonce the tree is 2 years old it's often cut back down so that it will grow even more shoots. If you're not sure how old the tree is, you may need to ask someone who's familiar with the environment. After 2 years, you can grow more shoots by cutting the tree back down to a stump and covering it with soil. The rain will help soften the bark of the tree, making it easier to remove the outermost layer. You can harvest the cinnamon any time throughout the year, but waiting until after rainfall will make the process easier. Most people harvest the cinnamon about twice a year, so try not to harvest it more than that to keep the tree healthy. You can use a handsaw or a chainsaw, depending on the size of the tree and its branches. Carefully cut off a few branches to harvest a smaller amount of cinnamon, or use a chainsaw to cut the entire tree down. It's okay if you cut down the entire tree, as the stump will regenerate and an even fuller tree will grow within a few years. Try to choose branches with a diameter of 1.25 centimetres (0.471.97in).
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One-sentence summary --
Select a cinnamon tree that's at least 2 years old. Wait until after a heavy rain to harvest cinnamon easily. Cut off the branches of the tree using a saw.