Summarize the following:
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.
Divide the dough. Roll the dough by hand. Use a pasta machine instead. Cut the noodles. Cook the pasta or store it. Finished.