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Pasta Frolla


  • 150 gr zucchero
  • 125 gr burro
  • 300 gr farina a temperatura ambiente
  • 1 uovo intero + 1 tuorlo
  • 1 cucchiaino scarso di lievito (facoltativo)
  • la scorza grattuggiata di 1/2 limone o di 1/4 di arancia



  • 150 gr sugar
  • 125 gr unsalted butter, at room temperature
  • 300 gr flour
  • 1 egg and 1 yolk
  • 1 teaspoon yeast
  • The grated zest of a half a lemon or a quarter of an orange


On the table, make a well in the center of the flour. Drop in the butter, egg yolks, sugar, lemon peel and yeast. With your fingertips, mix the ingredients together, incorporating as much flour as you can. With the heels of your hands, work in the rest of the flour until the dough is smooth and can be gathered into a ball. The dough can be rolled out at once, but if it seems at all oily, refrigerate it for about 1/2 hour.

Simona forgot to tell 2 tricks:

  1. mix the eggs and the sugar first
  2. cut the butter in small pieces and spread all over
pastafrolla.txt · Last modified: 2009/05/04 15:43 by
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