Pastadough1 Recipes

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SIMPLE PASTA DOUGH



Simple Pasta Dough image

This is a very traditional fresh egg pasta dough. It does not contain olive oil or water. When you cook it, it will be very light. In the cook time I said 2 minutes, but it really depends on what you are going to do with the dough. You could make lasagne sheets, or you could make fettucini, so these cooking times will be different.

Provided by Jangomango

Categories     Healthy

Time 17m

Yield 1 lb. dough

Number Of Ingredients 3

2 cups plain flour or 2 cups unbleached all-purpose flour (265 g)
1/4 teaspoon salt
3 large eggs, at room temperature

Steps:

  • In food processor, or by hand if you don't have a food processor, mix the flour and salt.
  • Add eggs, and process (mix) until just starting to come together.
  • Turn out onto a floured bench and knead until satiny, smooth and a bit springy.
  • This will take 5-10 minutes.
  • It should not be sticky.
  • If it's sticky, knead in a little more flour.
  • Wrap with plastic wrap and leave it on the counter to rest for an hour.
  • The dough will then be ready to roll either by hand or in a machine.

HOMEMADE PASTA DOUGH



Homemade Pasta Dough image

Go for it. Once you try homemade pasta, you're hooked. -Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 8

2 large eggs
1 large egg yolk
1/4 cup water
1 tablespoon olive oil
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1-1/2 cups all-purpose flour
1/2 cup semolina flour

Steps:

  • In a small bowl, whisk the first 6 ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky)., Lightly dust work surface with flour; knead dough gently 5 times. Divide into 6 portions; cover and let rest 30 minutes., To make fettuccine, roll each ball into a 10x8-in. rectangle, dusting lightly with flour. Roll up jelly-roll style. Cut into 1/4-in.-wide strips. Cook in boiling water 1-3 minutes.

Nutrition Facts : Calories 217 calories, Fat 5g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 124mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.

FRESH PASTA DOUGH



Fresh Pasta Dough image

Provided by Kelsey Nixon

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

2 cups flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon extra-virgin olive oil
Flavor and color variations, recipes follow, optional

Steps:

  • Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
  • Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
  • With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
  • Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
  • Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
  • If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
  • With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
  • If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
  • Flavor and color variations:
  • Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added
  • Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.
  • Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour.
  • Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil, about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour.
  • Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour.
  • Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.

BASIC PASTA DOUGH



Basic Pasta Dough image

Provided by Food Network

Yield about 1 pound or 4 portions

Number Of Ingredients 2

1 1/2 cups unbleached flour
3 eggs

Steps:

  • On a clean dry work surface, make a mound of the flour and, using your fingers, make a well in the center of the mound. Using a fork, break the shell of the eggs one by one and drop the eggs into the center of the well you made of the flour. With the fork, beat the eggs together. Again using the fork, slowly begin to fold the flour in towards the center of the well to incorporate the flour into the beaten eggs. As you mix the flour with the beaten eggs, it will begin to form a doughy mass. Work this mass using your fingers until it begins to lose its moist and sticky character.
  • When the mass begins to feel uniformly dry, begin to work the dough using both hands: kneading with the palms of both hands, pushing from the center of the ball of dough outwards and folding the near edge inwards to begin the kneading cycle again. The kneading stage should take about 10 minutes by hand.
  • After the dough has been fully kneaded, it is time to thin the dough into sheets suitable for cutting. A manual pasta machine works wonders at this stage. Cut the ball of dough into three equal pieces. Form these pieces, by hand, into equal rectangular shape to be passed through the rollers of the pasta machine. Set the cylindrical rollers at their widest opening, put a piece of dough in the space between rollers and crank the handle to pass the dough through. As the sheet of pasta comes out the bottom of the rollers it should be set on a dry cotton towel to rest while you begin on the next piece. Repeat the thinning process with the remaining pieces of pasta, thinning and then setting aside, consecutively so that each piece of pasta is equally rolled out. When all the pasta has passed through the first rolling stage, set the machine to the next setting to begin rolling the pasta thinner. Start the rolling process again, beginning with the first piece of dough and continue with the remaining pieces. As each is rolled thinner set it aside and continue onto the next.
  • As you return to the first piece of dough, set the cylinders one setting closer. Continue in this fashion until the pasta dough has been rolled out as thinly as possible.
  • As the sheets of dough rest, keep them on a cotton towel, to prevent sticking to the work surface. When they are all rolled out you are ready to cut the pasta into the desired shape. They can be cut using the cutting wheels of the rolling machine or by hand using a knife.

EASY HOMEMADE PASTA DOUGH



Easy Homemade Pasta Dough image

Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no more than 4 to 6 minutes to boil.

Provided by pho1962

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 5

2 cups flour
3 large eggs, room temperature
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons water, or as needed

Steps:

  • Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
  • Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

Nutrition Facts : Calories 340.8 calories, Carbohydrate 48 g, Cholesterol 139.5 mg, Fat 11.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 635.5 mg, Sugar 0.5 g

PASTA DOUGH



Pasta dough image

Simple and tasty paste dough

Provided by marcedvr

Time 15m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • All you need do is to mix flour with eggs, olive oil and salt. If too dry, sprinkle with water and add flour if too sticky.
  • It is now important to wrap dough in plastic and leave it in the refrigerator for 30 minutes or until you want to use it. Humidity will bind the dough.
  • For the dough using a pasta machine. We get a smooth dough and flavored. Add flour if necessary, it does not stick and we'll cut to desired shape.
  • We leave them to dry for another day or we boil water with salt for 1-2 minutes.

PASTA DOUGH



Pasta Dough image

This pasta dough recipe is courtesy of chef Alain Allegretti and is used to make his delicious Nicoise Ravioli.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Yield Makes enough for 4 to 6 servings

Number Of Ingredients 6

1 1/2 cups "00" flour
6 1/2 cups all-purpose flour
10 large eggs
4 large egg yolks
1 teaspoon salt
2 tablespoons extra-virgin olive oil

Steps:

  • Mound both flours in center of a large work surface, and make a well in the middle. Crack eggs into the well and add yolk, salt, and olive oil.
  • Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
  • Lightly flour work surface; knead dough until smooth and elastic, about 6 minutes. Divide dough into 6 equal pieces; wrap each piece in plastic wrap until ready to use.

BASIC FRESH PASTA DOUGH



Basic Fresh Pasta Dough image

Fresh pasta isn't something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted. Spread it out on a parchment-lined baking sheet, and, when cool, squeeze water out thoroughly, a handful at a time, then chop roughly. Purée with 2 eggs and 1 egg yolk, then use this mixture in place of eggs in the recipe. Or, for something a little different, make an herbed pasta, like this pappardelle, by stirring in 1/2 cup finely chopped parsley, chives, chervil, tarragon, or basil in any combination to the eggs before adding to the flour in the main recipe.

Provided by Samin Nosrat

Categories     dinner, lunch, pastas, main course

Time 45m

Yield 4 to 6 servings for cut pasta, 6 to 8 servings for stuffed pasta

Number Of Ingredients 4

2 cups 00 or all-purpose flour
2 large eggs
3 egg yolks, plus more as needed
Semolina flour, for dusting

Steps:

  • Mound the flour in the center of a large, wide mixing bowl. Dig a well in the center of the mound and add eggs and yolks. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. The dough will start to come together in a shaggy mass when about half of the flour is incorporated.
  • Use your fingers to continue to mix the dough. Press any loose bits of flour into the mass of dough. If needed, add another egg yolk or a tablespoon of water to absorb all of the flour. Once the dough comes together into a cohesive mass, remove it from the bowl.
  • Transfer to a lightly floured surface and knead by hand for 4 to 5 more minutes until the dough is smooth, elastic and uniform in color. Wrap the dough in plastic and set aside for at least 30 minutes (and up to 4 hours) at room temperature.
  • Line three baking sheets with parchment paper and lightly dust with semolina flour. Set aside.
  • Cut off a quarter of the dough. Rewrap rest, and set aside. Use the heel of your hand to flatten the dough into an oval approximately the same width as your pasta machine, about six inches. Set the rollers to their widest setting and pass the dough through.
  • Lay the dough out onto a lightly floured cutting board or countertop and neatly press together into halves, so it's again about the same width of the pasta machine. Feed the pasta through again at the widest setting. Think of these first rollings as an extended kneading. Continue to fold the dough in thirds and roll it until it is smooth, silky and even-textured. Do your best to make the sheet the full width of the machine.
  • Once the dough is silky and smooth, you can begin to roll it out more thinly. Roll it once through each of the next two or three settings, adding flour as needed, until the dough is about 1/4-inch thick.
  • Once the pasta is about 1/4-inch thick, begin rolling it twice through each setting. As you roll, lightly sprinkle all-purpose or 00 flour on both sides of the pasta to prevent it from sticking to itself.
  • Roll out pasta until you can just see the outline of your hand when you hold it under a sheet, about 1/16-inch thick for noodles, or 1/32-inch thick for a filled pasta. (On most machines, you won't make it to the thinnest setting.)
  • Cut pasta into sheets, about 12 to 14 inches long. Dust the sheets lightly with semolina flour and stack on one of the prepared baking sheets and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 4 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 28 milligrams, Sugar 0 grams, TransFat 0 grams

HOMEMADE SEMOLINA PASTA DOUGH



Homemade Semolina Pasta Dough image

This is a recipe for traditional Italian pasta dough made with durum wheat semolina flour. You can use the dough to make any pasta you desire, such as farfalle, tagliatelle, or ravioli, using either a pasta machine or rolling out the dough by hand.

Provided by Alemarsi

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 3

2 ½ cups semolina flour
1 pinch salt
1 cup water, or as needed, at room temperature

Steps:

  • Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
  • Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
  • Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
  • Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.

Nutrition Facts : Sodium 40.5 mg

PASTA DOUGH - BREAD MACHINE



Pasta Dough - Bread Machine image

Quick easy and tasty. This is a simple pasta dough that I found, I mixed it in my bread machine even though recipe states use food processor.

Provided by pauldani

Categories     Bread Machine

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 4

5 eggs
3 tablespoons olive oil
1 tablespoon salt
3 cups plain flour

Steps:

  • I just add flour salt oil and eggs to bread machine turn it on to dough setting and let it do the work for 10 minutes then cut into 8 chunks and feed it through the pasta maker.
  • Cook in salted boiling water for 3 miutes and serve with your sauce of choice.
  • It too simple and the taste is great, very light, best of all most people have everything you need in the kitchen.

Nutrition Facts : Calories 522.6, Fat 17.3, SaturatedFat 3.5, Cholesterol 264.4, Sodium 1833.7, Carbohydrate 72, Fiber 2.5, Sugar 0.7, Protein 17.6

HOW TO MAKE HANDMADE PASTA RECIPE BY TASTY



How To Make Handmade Pasta Recipe by Tasty image

Making fresh, homemade pasta dough doesn't have to be tedious! All you need is some flour, eggs, and a tiny bit of arm strength as you knead it all together - no food processor or fancy stand-mixer required. And once your noodles are ready, all it takes is 2-3 minutes of cooking before you can add your sauce, sprinkle your cheese, and open that wine.

Provided by Jody Duits

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

2 cups all-purpose flour, plus more for dusting
1 pinch kosher salt
2 large eggs
6 large egg yolks
1 tablespoon extra virgin olive oil
2 cups '00' grade pasta flour, plus more for dusting
1 pinch kosher salt
3 large eggs
5 large egg yolks
1 tablespoon extra virgin olive oil
1 cup semolina flour
1 cup all-purpose flour, or '00' flour
1 pinch kosher salt
2 large eggs
6 large egg yolks
1 tablespoon extra virgin olive oil

Steps:

  • On a clean, sturdy work surface, turn out your chosen flour(s) and salt and make a large well in the middle with your hands.
  • Whisk the eggs, egg yolks, and olive oil together in a medium bowl until combined, then pour the mixture into the well.
  • Using the same fork, whisk the eggs, slowly incorporating more and more flour into the eggs by moving your fork along the edges of the well.
  • Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it's too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle some of the mixture over the dough, continuing to do so until the dough is easier to knead.)
  • Knead the dough for 7-10 minutes, until the dough is smooth and elastic. When you poke the dough, it should spring back.
  • Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to an hour, or until the dough does not spring back when poked.
  • Unwrap the dough and cut into 8 equal pieces so that it's easier to work with. Take 1 piece and wrap the rest in the plastic wrap so that they don't dry out.
  • Lightly flour your work surface, and begin rolling out the piece of dough into one long piece. Then, fold the top third down, and the bottom third over that, like a letter. Rotate the dough 90˚ and roll the piece back into a long shape. This helps form a more even rectangular shape and makes the dough a little bit easier to work with.
  • Continue rolling out the dough until it is very thin. When you lift the dough, you should be able to see your hands through it.
  • Fold the top and bottom of the rectangle to meet in the middle, then fold over again--this will make the dough easier to cut. Cut the dough to your ideal shape. Loosen or unravel the cut dough immediately, so it doesn't stick, sprinkle with a bit of extra flour, or semolina, if using. Let the pasta sit out for about 30 minutes to dry out slightly.
  • Bring a large pot of heavily salted water to a boil. Add the pasta and stir to ensure it doesn't clump. Cook for 2-3 minutes, or 30 seconds to 1 minute after the pasta comes to the surface (fresh pasta will cook much faster than dried pasta!)
  • Take out a noodle and taste for doneness. Once cooked to your liking, remove the pasta from the water, being sure to save at least 1 cup (240 ML) of the pasta cooking water.
  • Add the cooked pasta into your preferred sauce and stir to coat, adding some of the reserved pasta water if needed to add a bit of body and silkiness to the sauce.
  • Enjoy!

Nutrition Facts : Calories 1401 calories, Carbohydrate 163 grams, Fat 48 grams, Fiber 6 grams, Protein 69 grams, Sugar 2 grams

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From masterclass.com


PERFECT PASTA DOUGH | CANADIAN LIVING
2012-10-25 Scoop up and sift flour left on work surface, discarding any bits of dough; set aside. On lightly floured surface, knead dough, dusting with sifted flour, until smooth and elastic, about 10 minutes. Cover with plastic wrap; let rest for 20 minutes. Cut into thirds. Keeping dough covered to prevent drying out, roll or press 1 piece into 5-inch ...
From canadianliving.com


BASIC HOMEMADE PASTA DOUGH RECIPE | REAL SIMPLE
Step 2. Transfer to a work surface, along with any remaining flour in bowl. Knead, pressing any loose flour into dough, until smooth and elastic, 8 to 10 minutes. Wrap tightly in plastic wrap. Let rest at room temperature for at least 30 minutes and up to 2 hours, or refrigerate for up to 1 day.
From realsimple.com


PASTA DOUGH - THE PLANT BASED DAD
Make the pasta dough. Take 200 gm of fine semolina flour and make a well. Add 70 gm of hot water into the well. Using a fork, gently stir the flour into the water until the water is absorbed. At this point, you have to knead the flour and bring together the remaining flour into the dough. This will take a fair few minutes of kneading.
From theplantbaseddad.com


BASIC PASTA DOUGH - CHIAPPAS SISTERS
METHOD. PLACE the flour on a board or in a bowl and make a well in the centre. CRACK the eggs into the well, add a pinch of salt then with a fork, mix the egg into the flour as much as possible so it’s not sticky. Don’t worry if there are lumps in the dough. Keep mixing and then when crumbs form put it on a flat surface and knead together.
From thechiappas.com


THE SCIENCE OF THE BEST FRESH PASTA - SERIOUS EATS
2021-03-07 It's made by mixing semolina flour—a coarse wheat flour—and water. The two are industrially mixed, shaped, and dried at low temperatures for optimal storage. Not only is it more convenient than fresh pasta, but the denser, firmer texture stands up to (and actually requires) longer cooking times.
From seriouseats.com


HOMEMADE PASTA - RECIPES BY LOVE AND LEMONS
Instructions. Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate.
From loveandlemons.com


FRESH PASTA DOUGH RECIPES, PLUS SHAPES AND SAUCES TO PAIR WITH …
2019-09-23 6 of 9 Egg Pasta Dough. View Recipe this link opens in a new tab. The only fresh egg pasta dough recipe you need. Use it to make lasagna sheets or fresh rolled garganelli. The recipe requires no special equipment and comes together in 15 minutes—just allow time for dough to rest at room temperature.
From marthastewart.com


BASIC PASTA DOUGH | WOOLWORTHS TASTE
Using a fork, gently whisk the eggs, slowly bringing the flour into the centre. When the flour has been incorporated, the mixture will take on a dough-like consistency. Knead the dough for 5 minutes or until smooth. Shape into a ball, then wrap in clingfilm and leave to rest for 30 minutes. Divide the dough into four portions, using one portion ...
From taste.co.za


BEST PASTA DOUGH RECIPE - HOW TO MAKE PASTA DOUGH - DELISH
2021-03-12 In a medium bowl, whisk together flour and salt. Pour flour mixture out onto a clean surface. Using your hands, make a well in center of flour. …
From delish.com


BASIC RECIPE FOR FRESH EGG PASTA DOUGH | JAMIE OLIVER RECIPE
Method. Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Using a fork, beat the eggs until smooth. Mix together with the flour as much as possible so it’s not too sticky. Flour each hand and begin to knead.
From jamieoliver.com


HOW TO MAKE FRESH EGG PASTA DOUGH - EATALY MAGAZINE | EATALY
This recipe yields six servings of pasta; consider one egg and 3/4 cup (or 100 grams) of flour per portion. 1. Form a ball. On a marble or wooden work surface, pile the flour into a mound. Make a well in the center of the mound. In a small bowl, beat the egg with a fork until blended, and then pour them in the well.
From eataly.com


HOMEMADE PASTA DOUGH RECIPE | LEITE'S CULINARIA
2021-10-24 Cook the fresh homemade pasta dough. You will need about 4 quarts of water and 3 tablespoons of salt for every 13 to 18 ounces of fresh or dried pasta. It is the large volume of water that will prevent the pasta from sticking together. Bring the salted water to a boil in a large pot or saucepan.
From leitesculinaria.com


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