Advertisement
Pasta Bignè
Appears in
Pasta bignè falls somewhere in between the categories of batter and dough and behaves differently from either because of its higher water and egg contents. It is the only Italian dough that is cooked twice, first on top of the stove, and a second time in the oven. The correct amount of each of the basic ingredients is crucial in the formation of a successful dough.
Bread flour or another high-protein flour may be used to create an adequate gluten structure to contain the air, fat, and steam during baking, but all-purpose is more often used. (Bread flour contains approximately 13 percent protein, as compared to pastry or cake flour with protein content that falls between 6 and 9 percent.) If a pastry or cake flour is used, the dough will tear during baking.