Storing Pasta Bignè and Bignè

Pasta bignè may be made in large batches and stored for future use. The only inhibitor is storage space. Raw batter may be refrigerated for 2 to 3 days, or the batter can be piped out into bigné shapes and frozen. Place the shapes, uncovered, in the freezer, and when the shapes are rigid, cover them well with plastic wrap. Defrost the bignè uncovered, in the refrigerator, then apply egg wash and bake as needed. This method will provide a crisp, fresh-tasting product.

Bignè may also be baked, cooled, and stored airtight for up to 3 days, or frozen, well wrapped, for 1 month. When baked bignè are removed from the refrigerator or freezer, they may be slightly soft due to condensation. Refresh them in a 350°F (177°C) oven for several minutes to dry out.