Pasta Frolla II

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Preparation info

  • Makes enough dough for a

    9 inch

    torta with a lattice crust
    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

Use this dough for Pizza di Ricotta alla Grottese, Pizza di Crema alla Grottese, or any other torta or pizza with a creamy, wet filling. The baking powder in the dough causes it to expand slightly during baking, so that the bottom crust is always in contact with the hot bottom of the pan, ensuring that it bakes through and colors well.


  • cups all-purpose flour
  • ½ cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 10 tablespoons ( sticks) unsalted butter
  • 1 large egg
  • 4 tablespoons milk or water


Use the same method as in the preceding recipe, Pasta Frolla I, combining the dry ingredients, working in the butter, and then beating the egg and milk or water together before adding them to the butter-flour mixture.

To prepare half a batch of the dough, halve all ingredients and use only the egg to moisten the dough.