Pasta Frolla I

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Preparation info

  • Makes enough dough for a

    9 inch

    torta with a lattice crust
    • Difficulty

      Easy

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

Although each recipe in this chapter that calls for pasta frolla carries quantities and instructions for preparing it, this is a more complete explanation of the technique.

This recipe is appropriate for crostate and some biscotti; the recipe that follows it is best for pizze and torte with wetter fillings.

Ingredients

  • 2⅓ cups all-purpose flour
  • cup sugar
  • Pinch salt
  • 8 tablespoons (1 stick) unsalted butter, cold
  • 2 large eggs

Method

Combine the flour, sugar, and salt in a mixing bowl. Stir well to mix. Remove the butter from the refrigerator, unwrap, and place on a work surface. Pound it gently with a rolling pin or the heel of your hand to make it pliable. After 3 or 4 strokes, the butter should have softened sufficiently. Use a scraper to remove it from the work surface and add it to the bowl with the flour mixture.

Toss the butter to coat it with flour and break it into 6 or 8 pieces, using your fingertips. Continue breaking the butter into smaller pieces and rubbing it into the flour mixture with your fingers. At the same time, work the flour mixture upward from the bottom of the bowl so that it mixes evenly with the butter. The whole process should take no more than 2 minutes. Work quickly to ensure that the mixture remains cool and powdery and does not become pasty, which would be a sign that the butter is melting and that the resulting dough will be tough.

Break the eggs into a small bowl or cup, beat lightly with a fork, and stir into the butter-flour mixture. Continue stirring with the fork until the dough begins to hold together.

Empty the contents of the bowl onto a lightly floured work surface and squeeze the dough together gently until it is smooth, very briefly, without overworking it. Shape the dough into a thick disk, about 4 inches in diameter, and wrap in plastic. Chill the dough until needed. It may be prepared up to 3 days ahead.