Measure ingredients accurately. Make sure the flour is not compacted when measured or the paste will be drier than necessary and consequently rather heavy after baking.
Stand over the pan as the water, salt, and butter are coming to a boil, and be ready to proceed immediately with the addition of the flour. If the liquid reduces by continuing to boil, the ingredients will no longer be in correct proportion, and heaviness may result.
Make sure the eggs are at room temperature — cold eggs will cool down the paste, and a cold paste does not puff as easily during baking as a warm one.
Proceed immediately to shaping and baking the pasta bignè so that it is still as warm as possible when it enters the oven, for maximum expansion and lightness.
For advance preparation, cool the baked pasta bignè and place in a plastic bag. Refrigerate or freeze. Before using, place on a pan and bake at 350 degrees for about 8 minutes to warm and crisp. Cool on a rack and proceed with the recipe.