affect the final product. Pasta is typically made from a dry dough that is kneaded and shaped, either through extrusion, rolling out in a pasta machine, or stretched or shaped by hand (as for gnocchi or dumplings). Pasta may be cooked directly after production (so-called "fresh pasta") or dried, which renders it shelf-stable. Doughs for biscuits and many flatbreads which are not leavened with yeast are typically mixed but not kneaded or left to rise; these doughs are shaped and cooked directly after mixing. While breads and other products made from doughs are often baked, some types of dough-based foods are cooked over direct heat, such as tortillas, which are cooked directly on a griddle. Fried dough foods are also common in many cultures. Pancakes, waffles, some kinds of bar cookies such as brownies, and many cakes and quick breads (including muffins and the like) are often made with a semi-liquid batter of flour and liquid that is poured into the final shape, rather than a solid dough. Unlike bread dough, these batters are not stabilized by the formation of a gluten network. See also Baking Bread trough Dough blender Dough scraper Doughboy (disambiguation) Farinograph – a tool that measures specific properties of flour List of breads List of fried dough foods List of pasta List of pastries Parchment paper Proofing (baking technique) Roller docker Royal icing Straight dough Stuffing References Further reading —covers commercial dough production —covers home and commercial baking and dough techniques —covers home and commercial baking and dough techniques External links