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 INGREDIENTS 2 cups all-purpose flour 1/3 cup sugar … Continue reading PASTA FROLLA: Italian Shortcrust Pastry