INPUT ARTICLE: Article: This step is optional, but many pistachio eaters love to absorb the salty exterior of the nut shell before they crack open the meat within. Put the whole pistachio into your mouth, and let your mouth absorb the salt. Remove from your mouth once the taste subsides. You can also suck on the shells after you have separated them from the nut. This way, you can simply spit out the shell out into the garbage once you've finished sucking it. Once you've removed the shell, the pistachio is ready to consume. You can eat the pistachio raw, or you can add it to a larger dish. The pistachio nut is relatively soft and oblong. The color should be some combination of green, brown, and purple. Do not worry if the nut skin appears blotchy and mottled this is normal!. Once you have shelled each pistachio, eat the nut and place the nutshell into a discard pile. This might be your hand, or a cup holder, or a separate bowl. If you scatter the shells back in with the unopened pistachios, they will get in the way when you try to eat more of the nuts.

SUMMARY: Suck on the pistachio shell. Eat the nut. Discard the shells in a separate bowl.

In one sentence, describe what the following article is about: Most hard drives connect via USB, so you'll just need to plug the USB cable into an open port on your Mac. You'll typically find at least one USB port along each side of the Mac. Some Mac-specific drives may come with a Thunderbolt or FireWire cable instead. If this is the case, you'll need to plug it into the correct port, or get an adapter if you don't have the proper port on your Mac. If the drive is formatted and connected properly, it will appear on your Mac's desktop as a drive with a USB or Thunderbolt icon. The drive icon may not appear on your desktop even though it is connected properly. You can check for the drive in the left frame of any Finder window, under the "Devices" heading. You can set drives to appear on your desktop by clicking the Finder menu, selecting "Preferences," and then checking the "External disks" box. If the drive does not appear in Finder or on your desktop, see the next section. Double-click the drive on your desktop or select it from the left frame of a Finder window to view the contents of the drive. You can start dragging and dropping files into the drive, or copy files to your Mac's internal hard drive.
Summary: Plug the hard drive into the Mac using the cable that came with it. Check for your drive on your desktop. Open the drive to view its contents.

INPUT ARTICLE: Article: If you've been keeping the dough in the fridge, make sure to let it warm back up. These should be the perfect size to run through your pasta maker, but be aware the not all machines are created evenly. If you need to cut more, smaller pieces that is okay. This won't affect your final dough. Don't worry about getting it too thin at this stage, just get it started. The pasta machine will take care of the rest. This is usually "1," as most pasta machines get thinner as the setting gets higher. You can usually tell which setting is wide and which is thin -- there is a very visible difference between the settings. This will prevent the dough from getting caught and ripping. You don't nee much, just a light dusting on your fingers will usually take care of any issues. Once you finish the first run, crank the machine up and run it again. If you rip the dough, don't worry too much. Pinch it back together, or cut off a little excess section to patch up the rip. Then run it through the last setting you just used to mend the dough up, proceeding with thinner settings after this. Depending on what you're making, it is usually okay if some of the dough rips. Filo dough is usually stacked and layered, meaning that only a pretty top layer matters. Keep working upwards on your pasta machine, being sure to handle the dough carefully as it gets thinner and thinner. Make your final pass on "9," or whatever your pasta machine's highest setting is, and then set the dough aside. This prevents the thin dough from drying out or cracking, and prevents the later layers from sticking. Use a cooking brush and liberally apply olive oil. You can now stack each thin layer of dough on top of each other, brushing the tops with oil, until you've thinned all the dough.

SUMMARY:
Set the bowl out for 30-60 minutes to return to room temperature before using. Cut the dough into 12 even pieces. Roll out the dough lightly, forming a small disk. Run the dough through the pasta maker on its thickest setting. Sprinkle your fingers, the rollers, and dough with flour if it begins to stick. Keep running the dough on thinner settings with each pass. Pinch together any rips in the dough and run it again on the same setting. Finish with a pass on the thinnest possible setting. Place finished dough on parchment paper and brush with olive oil before starting on the next piece.