Pasta Biscotto, also known as pasta biscuit or rollè, is a fundamental base in pastry making, essential for creating sweet rolls and as a base for modern cakes. Its characteristic elasticity makes it perfect for filling and rolling, allowing for the creation of numerous sweet rollès, such as the classic Nutella roll.
What is Pasta Biscotto?
Pasta Biscotto is a versatile sweet base. The recipe for classic Pasta Biscotto is very similar to that of Pan di Spagna, with some differences in processing and ingredients that make it less tall but more elastic. This makes it ideal for rolling without breaking.
Ingredients for a Perfect Pasta Biscotto
The recipe for a perfect biscuit is simpler than you might think. It is made with just a few ingredients:
- Eggs
- Sugar
- Flour
- Potato starch (fecola)
- Oil
- Vanilla
These ingredients combine to create a perfect base that can be filled with jam, marmalade, pastry cream, and fresh fruit.
Uses of Pasta Biscotto
Pasta Biscotto is perfect for making Christmas logs (tronchetti di Natale) and Zuccotto. It can also be used in place of ladyfingers (savoiardi) in tiramisu, as a base for layered cakes like rainbow cake, or as a component in trifle-like desserts served in jars or glasses.
Leggi anche: Rotolo di Pasta Biscotto Perfetto
Step-by-Step Recipe for Classic Pasta Biscotto
Let's prepare it together!
- Boil the Liquid: In a saucepan, combine milk and butter and bring to a boil.
- Add Flour: Add all the flour at once and mix until you get a compact dough (like a thick polenta). Cook for 3 minutes, stirring constantly.
- Cool and Combine: Remove from heat and let it cool slightly. In a stand mixer with the paddle attachment, or using a spatula by hand, mix the dough until lukewarm.
- Add Egg Yolks and Eggs: Add the egg yolks and whole eggs, mixing until incorporated. When the dough is lukewarm, gradually pour in the egg mixture while continuing to mix until fully absorbed. The result will be a sort of soft pastry cream.
- Whip Egg Whites: Whip the egg whites until they begin to foam. Gradually add the sugar while continuing to whip until stiff and glossy. The egg whites should be at room temperature for best results. Avoid over-whipping; stop when they are glossy and foamy.
- Combine Mixtures: Add two tablespoons of the whipped egg whites to the base choux mixture and mix quickly to lighten it. Then, gently fold in the remaining egg whites in batches, mixing from the bottom up.
- Bake: Take a classic baking sheet (approximately 44x30cm) lined with parchment paper and pour in the batter. Spread evenly, ensuring a uniform thickness. Bake in a preheated convection oven at 190°C (375°F) for 7-8 minutes. The pasta biscotto should be soft to the touch when removed from the oven, not overcooked.
- Cool: After baking, transfer the pasta biscotto to a work surface covered with another sheet of parchment paper. Flip it over, remove the baking paper, and cover with plastic wrap. Allow it to cool for 30 minutes. The trick of cooling it wrapped in plastic wrap is important to keep the pasta moist and prevent it from drying out.
- Farcitura: Now your pasta biscotto is ready to be filled as desired.
Tips for Success
- Weigh both the egg whites and yolks instead of relying on the number of eggs, as eggs vary in size and weight.
- When adding the dry ingredients, it's best to sift them to prevent lumps.
- When mixing with a spatula, always use gentle movements from the bottom up, and try to use few but decisive strokes to avoid deflating the mixture.
- Pasta Biscotto should not be overcooked; it should still be soft to the touch when you take it out of the oven.
- The cooling trick with plastic wrap is important to keep the pasta moist without drying it out.
- Keep the pasta biscotto well covered with plastic wrap and parchment paper until you fill it, otherwise it will dry out and you won't be able to roll it.
Variations and Flavors
- Chocolate Pasta Biscotto: For a chocolate version, use 65 grams of '00' flour + 15 grams of unsweetened cocoa powder, sifted.
- Gluten-Free Pasta Biscotto: For a gluten-free version, use rice flour or a gluten-free flour blend instead of '00' flour.
- Pasta Biscotto all’Olio: This version uses oil instead of butter. To make it, separate the egg yolks from the egg whites. Whip the egg whites until stiff peaks form, adding the sugar gradually.
Farcitura Ideas
Once the base is unrolled, you can get creative with fillings:
- Classic Pastry Cream: For a classic filling, use pastry cream, but prepare it with about 50 grams less milk to obtain a thicker and more stable consistency.
- Mascarpone Cream: If using no-bake mascarpone cream, you can add fresh fruit for a strawberry roll or chocolate chips for a richer version.
- Ganache: Chocolate ganache in all its variations (dark, milk, white) is another excellent choice.
- Jam or Marmalade: For a quick and easy filling, use your favorite jam or marmalade.
- Nutella: For a simple yet satisfying option, Nutella is a classic choice, perfect for a quick breakfast treat.
- Whipped Cream and Fruit: A light and refreshing filling with whipped cream and fresh berries is always a crowd-pleaser.
Serving Suggestions
- Rotoli: The most common use is for making sweet rolls (rotoli) filled with various creams, jams, or chocolate spreads.
- Girelle: Cut into slices after rolling to create pinwheel cookies (girelle). These can be served plain or glazed.
- Layered Cakes: If not rolled, pasta biscotto is ideal for making layered cakes, such as a berry cake or cakes with unique shapes.
- Mono Portions: If you need to make straight bases for single servings, flip the pasta biscotto onto a clean cutting board, detach the edges from the short side with the tip of a knife, and gently remove the parchment paper.
Storage
Pasta Biscotto can be stored at room temperature, always covered with plastic wrap, until the next day when it is to be filled.
- Plain Pasta Biscotto: If you are not going to roll it, seal it tightly in plastic wrap with a double layer.
- Filled Pasta Biscotto: If you are going to roll it, fill it as indicated after cooling.
The Importance of Technique
The secret to a successful pasta biscotto lies in the technique. The batter should be spread evenly on the baking sheet to ensure uniform thickness. The baking time is crucial; the pasta biscotto should be slightly soft when removed from the oven to prevent it from drying out and cracking when rolled. Cooling it wrapped in plastic wrap helps to retain moisture and flexibility.
The Story Behind the Recipe
Like crepes, I invited Gaia to dinner asking her to bring her baking sheets for the pasta biscotto roll, so I would prepare it with her, since I was already on my second attempt and had not yet succeeded well. This recipe for many is simple, they prepare it often as she does, for me instead it had become a real hell. Under-cooked biscuit roll, roll that breaks, roll that does not roll, imagine that play of words and sclerosis in my head! So I asked her for help, we prepared all the ingredients, followed her recipe and in the end the roll was there!
Leggi anche: Rotolo Dolce Ripieno: Ispirazioni
Leggi anche: Pasta Biscotto Vegana