Pasta Frolla

Pasta Frolla isn't easily translatable but it can be considered to be the Italian equivalent of Sweet Shortcrust Pastry. There are probably as many variations as there are Italian dialects but at it's core it's a mix of flour, butter, sugar and egg. The dough itself is a mainstay and forms the basis of just about every sweet pie with crostata probably being it's most popular use.

Pasta Frolla

250 grams plain flour

200 grams softened butter, cut into small cubes

100 grams caster sugar

1 egg yolk

pinch of salt

If you were my mother, you'd make this by hand - I however, will take advantage of the food processor.

Sift the flour, salt and sugar together and place into the bowl of a food processor. Sprinkle in the cubes of butter and pulse until the mixture resembles breadcrumbs.

Lightly whisk the egg yolk and drizzle it into the processor bowl and pulse again until the mixture just comes together - you may need to add just a drop of water.

Turn out onto a lightly floured board and knead very briefly only to form a smooth ball. Flatten it out to a disc and then wrap in baking paper and place in the fridge to rest.

If you'd like to do something a little bit different, my mother would also add the zest of half a lemon to the flour - this added a wonderful fragrance and flavour.

Tagged with Pastry