PASTA FROLLA: Italian Shortcrust Pastry

Every Italian home baker has a recipe for pasta frolla, or basic pastry dough.

This one is mine.

It’s richer, silkier, and less rustic than typical pasta frolla, with lots of butter, and confectioners’ sugar in place of granulated.

Servings: 1-9 Inch Torta With A Lattice Crust


  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted
  • butter or lard, in chunks
  • 2 large eggs


Be sure to chill the dough for at least one hour before kneading and rolling.

1. In the food processor: Place flour, sugar, baking powder and salt in work bowl fitted with steel blade. Pulse several times to mix. Add butter or lard and pulse 8 to 10 times to mix. Add eggs and pulse until dough forms a ball.

2. By hand: Place flour, sugar, baking powder and salt in a large bowl and stir well to mix. Add butter and rub mixture between the palm of your hands until it forms fine crumbs. Add eggs and stir with a fork until mixture leaves the sides of the bowl. Form dough into a ball.

3. Wrap dough in plastic and chill until needed, up to several days. When ready to use, unwrap it, place it on a lightly floured work surface and knead it until it is soft and malleable.




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