Ingredients
Pasta Frolla
2 cups sifted pastry flour
1 cup sugar
small pinch salt
1/2 cup butter, at room temperature
2 eggs
1/2 teaspoon grated lemon rind
Pasta Frolla Roman Style
2 cups sifted pastry flour
1/2 teaspoon cinnamon
1 cup sugar
small pinch salt
2 whole eggs, lightly beaten
1/2 cup leaf lard
1/2 teaspoon lemon rind
Pasta frolla Without Eggs
1 cup sifted flour
1 cup potato flour
3/4 cup butter
1/2 cup sugar
1 teaspoon grated lemon rind
Directions
Pasta Frolla
Sift together flour, sugar and salt.
Make a well of dry ingredients on pastry board.
Place butter, eggs and lemon rind in well and work dough with hands quickly.
Do not add water.
When smooth, shape into ball and chill 30 minutes.
Frolla is now ready for use in many ways.
Pasta Frolla Roman Style
Sift together flour, cinnamon, sugar and salt and make a well of dry ingredients on pastry board.
Place eggs, lard and lemon rind in well and work with hands until smooth.
Place in cool place and chill 30 minutes before using.
Pasta Frolla Without Eggs
Sift the two flours together until well blended.
Cream butter, add sugar and lemon rind.
Add flour, a little at a time, working well until flour is all absorbed.
Chill 30 minutes before using.
Use as a regular pasta frolla.
Notes
The recipe in this entry was taken from "The Talisman Italian Cook Book" by Ada Boni, translated and augmented by Matilde Pei. The original cook book, an Italian classic, was published in 1929 in Italy. The translation was published in 1950.... Image: Jean-Francois Millet. |
