Pasta Frolla – A Traditional Italian Recipe

pasta frollaPasta Frolla

Shortcrust pastry

This is the base for dried fruit tarts, jam tarts, cream tarts and biscuits.


• 250 g flour
• 125 g sugar
• 125 g butter
• 2 eggs
• 1 pinch of salt


Unite the flour with the sugar and create a small mountain of flour with a dip in the center. Cut the butter into small pieces and place it in the center, along with the egg and the salt. Mix quickly, blending all the ingredients, and from a ball. Cover with cling wrap and place in fridge for 1 hour. The trick to this pastry is that it should not be worked too much with the hands otherwise it will not stay together, it will break! To blend the ingredients it is advisable to use a spatula as the warm hands interfere with the end result and the pastry will become hard. Once you have worked the pastry it must rest in the fridge for 1 hour.


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