Basic Pasta FrollaA web-exclusive recipe from Italian Cooking and Living
The quantities below yield a 12-inch crostata
crust, an 8-inch crust with lattice decorations or about forty small cookies.
- 1 whole egg
- 1 egg yolk
- 13/4 cup flour
- 1 stick unsalted butter, chilled and
- 1/3 cup plus 1 tablespoon sugar
- pinch of salt
- grated zest of half a lemon
Hand method: Combine ingredients in a bowl and
work them with your hands, smashing the butter pieces with the tips of your
fingers. When it starts coming together, transfer to a work surface and knead
for a few seconds. Transfer to a piece of plastic wrap. Seal dough inside wrap,
and push the mass together so that there are no crumbs. Flatten and refrigerate.
Processor method: Place all ingredients in a
food processor and pulse until a ball begins to form. Transfer onto a piece
of plastic wrap and proceed as above.
Mixer method: Fit mixer with paddle attachment.
Place all ingredients in the mixer bowl and mix until they start coming together
into a ball. Transfer onto a piece of plastic wrap and proceed as in hand method.
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