Pasta Frolla I

Preparation info
  • Makes enough dough for a

    9 inch

    torta with a lattice crust
    • Difficulty


Appears in

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.