Larte Di Cucinare On Omni Food

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PASTA FROLLA



Pasta Frolla image

Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Make 2 disks

Number Of Ingredients 8

2 1/4 cups all-purpose flour, plus more for dusting
1/2 cup sugar
1/8 teaspoon salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1 teaspoon pure vanilla extract
1 tablespoon freshly grated lemon zest

Steps:

  • Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal, 6 to 8 times.
  • Whisk together egg, egg yolk, vanilla, and lemon zest. With processor running, add egg mixture; process just until dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball.
  • Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.

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