Pasta Frolla Italian Pastry Dough Food

PASTA FROLLA RECIPE - ITALIAN SWEET PASTRY DOUGH

Steps:

• In the bowl of a standing mixer using the flat beater, cream together the butter and sugar on medium-low until combined.
• Mix together the egg, yolk, salt, zest, vanilla, and heavy cream in a bowl. Add all the liquid ingredients into the mixer and mix on low until you have a smooth batter. Scrape down the sides of the bowl and mix for a few seconds more.
• Scrape down the sides one more time and add the flour. Mix until just combined with a little flour still unmixed. Take the bowl off the mixer and use your spatula for the last few stirs. Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and let it rest at least 2 hours and up to 3 days in the refrigerator. (The dough can also frozen for up to 2 months, well wrapped.)
• When you are ready to use the dough, let it sit out until it is pliable and then roll it out or shape it according to your recipe. Pasta frolla can be used for tarts, cookies, and other baked sweets.

PASTA FROLLA--ITALIAN SWEET PASTRY DOUGH

Steps:

• In a bowl, whisk together the flour, sugar, salt, and zest.
• Cut in the butter, until it resembles coarse meal.
• Add the egg and the vanilla and toss the mixture until incorporated.
• Turn out onto a lightly floured surface and knead very lightly, forming into a disk.
• Chill, wrapped in plastic at least 1 hour or overnight.
• Let the dough stand at room temperature until softened, but still firm enough to roll out.

PASTA FROLLA (ITALIAN PASTRY DOUGH)

Steps:

• Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.
• Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.
• Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.

PASTA POMODORO FOR TWO

Steps:

• Puree the tomatoes using an immersion blender or food processor. Set aside.
• In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
• Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
• Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
• Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.

PASTA FROLLA

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.