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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.

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to keep it out of your face. Keep an elastic hairband on your wrist. Pull your hair back so you can hold it all in one hand. Take the hairband off your wrist, pull it over your hair, and twist. Pull the band back around your hair to make a bun. You might opt for the "man bun," which is higher on your head, or a low bun if you prefer. Use a shoelace instead of an elastic band to control the tightness of the bun. Put in bobby pins to secure the bun in place if you're wearing it looser. Squeeze pomade into your hand the size of a quarter and rub it in your hands. Use your fingers to lather it into your hair as you would shampoo. Make sure to work it from the ends of your hair all the way down to the scalp for maximum coverage. Thicker and coarser hair will require more pomade. Use a wide-toothed comb to work your hair into the style that you want. This helps pull hair away from your face for a more slicked back look. Run your fingers through your hair to further accentuate any curls. Use a dime-sized amount of pomade and rub it into the hair on the sides and on top of your face to give it extra hold. This ensures your hair will stay controlled throughout the day. Let the pomade air dry for the best hold and shine.

summary: Tie your hair up in a bun Work a liquid pomade into your damp hair with your fingers. Use a comb to smooth your hair back and distribute the pomade. Add extra pomade on the hair near your face.

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Use a frying pan or skillet and add about 1 tbsp of cooking oil to it. Warm it over medium heat. Don't let your pan get so hot that the oil begins to smoke. Once the oil is shimmering and covers the surface of the pan it's ready. You can also use a tbsp of butter. If you use butter, make sure not to let it burn or turn brown. This can add a burnt taste to your omelet. Open 2 cans of tuna and drain the liquid. Scoop the tuna flakes into a bowl and sprinkle with a small amount of salt and pepper to taste. Set the bowl aside. You can use tuna canned in oil or in water. Here are some things to consider: Tuna can be a great source of Omega-3 fats, but to get the most out of your tuna, choose tuna packed in water. When tuna is packed in oil, the oil mixes with some of the tuna's natural fat, so when you drain oil-packed tuna, some of its Omega-3 fatty acids also go down the drain. Water packed tuna won't leech any of the Omega-3. Oil-packed tuna will give you a richer-tasting and more flavorful tuna right out of the can. Of course, you can add your own seasonings and oil to the tuna yourself and you won't have to miss out on any of the valuable Omega-3s. Crack your eggs into a medium bowl. Use between 2 and 4 eggs depending on the size of the omelet you'd like. Use a fork or egg whisk to beat your eggs in the bowl until combined and set the bowl aside. You can use the entire egg or just the egg whites. Here are some things to consider: Whole eggs, overall, are healthier for you. The more important consideration is where the eggs come from. Pasture-raised eggs from chickens that are roaming around eating plants and insects are the best choices. Look for organic eggs from hormone-free, cage-free chickens. If you are concerned about high-calorie counts and high cholesterol, combine whole eggs with egg whites to help keep important nutrients in the diet while cutting down on the fat and cholesterol. If you are looking to make an extra fluffy omelet, add a splash of milk to your egg mixture and whisk it in. Pour your eggs into the preheated pan and reduce the heat to medium-low. Let your eggs cook for about a minute until the edges start to bubble. Use a rubber spatula to carefully peel up the edge and check the bottom for firmness and color. If the bottom of your omelet is a pale yellow, let it cook until it begins to turn golden-brown. Use a fork to evenly distribute the tuna on the surface of your egg omelet. Try to avoid getting large chunks of tuna anywhere. This might make it difficult to fold your omelet later. You can also flake your tuna all onto one side of the omelet and flip the other side to cover it later. Use a spatula to gently lift one side of the egg and fold it over the other. Place your spatula at one edge of the omelet and gently work it under one edge and fold the egg over itself. If you have added all your tuna to just one side, fold over the side without tuna to cover the tuna. Flip your omelet after your fold has set (about 30 seconds) and cook until the underside is firm, golden brown, and crispy. Take care not to overcook your omelet. This can cause it to dry out. Use your spatula to gently lift your omelet from the pan and onto a plate. Accompany with a piece of bacon, toast, or bowl of freshly sliced fruit and enjoy with hot sauce, grated cheese, or ketchup.
summary: Preheat your pan. Prepare your tuna. Prepare your eggs. Start your omelet. Add the tuna. Fold your eggs over. Finish your omelet. Serve and enjoy.