Pasta Frolla

Preparation info

  • Difficulty


  • Makes

    2½ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


unsalted butter, cold 10 tablespoons (1 stick plus 2 tablespoons) 5 ounces 142 grams
milk ¼ cup (59 ml) 2.1 ounces 60 grams
1 large egg 3 tablespoons plus ½ teaspoon (47 ml) 1.8 ounces 50 grams
bleached all-purpose flour 3 cups (lightly spooned into the cup and leveled off), divided 12.8 ounces 363 grams
dried thyme ½ tablespoon . .
powdered sage ½ teaspoon . .
sugar ½ cup 3.5 ounces 100 grams
baking powder (use only an aluminum free variety; see Note) ½ teaspoon . 2.2 grams
fine sea salt ½ teaspoon . 3 grams


Cut the butter into ½ inch cubes and refrigerate until ready to use.

In a small bowl, lightly beat together the milk and egg.

Food Processor Method In a food processor, place ½ cup/2.1 ounces/60 grams of the flour, the thyme, and sage, and process until the herbs are well dispersed. Add the remaining flour, the sugar, baking powder, and salt, and process for 30 seconds. Add the butter and pulse until the mixture resembles fine meal. Remove the cover and add the egg mixture. Pulse just until the mixture starts to clump together.

Hand Method With a sharp knife, chop together the thyme and sage with ½ cup/2.1 ounces/60 grams of the flour until the herbs are very fine. Place the mixture in a medium bowl. Whisk in the remaining flour, the sugar, baking powder, and salt.

With your fingers, rub the butter into the flour mixture until the mixture is in fine crumbs. It should remain cool and powdery. If the mixture starts becoming pasty, refrigerate or freeze it for a few minutes.

With a fork, stir the egg mixture into the flour mixture just until the dough holds together.