Every Italian home baker has a recipe for pasta frolla, or basic pastry dough.
This one is mine.
It is very versatile and easy to work with. Do not overmix the dough or it will be tough.
Makes two 10-inch pastry shells
- 2 1/2 cups unbleached all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 5 tablespoons unsalted cold butter, cut into bits
- 1 whole egg
- 1 egg yolk
- 3 tablespoons cold water
- 2 tablespoons lemon juice
- Zest of one lemon
In a bowl, mix the flours, salt, and sugar. Add the butter and work it in until the mixture is the texture of coarse cornmeal.
Add the beaten egg, lemon juice and zest and just enough water to make a pliable dough.
Do not over mix. Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour or overnight before using.
How to Make Italian PASTA FROLLA (PASTRY DOUGH)