What is Pasta Frolla?
What is Pasta Frolla?
Pasta Frolla (sweet shortcrust pastry) is an Italian pastry dough, a basic recipe made with flour, butter, eggs, sugar and some flavorings. With pasta frolla you can make tarts, biscuits, mignon and pastry treats of all kinds!
How much sugar do you put in Pasta Frolla?
If you want to make savory pasta frolla, you can use only 15 g (0,50 oz) of sugar and increase the salt dose a little (up to 1/3 of teaspoon so not too much). You will have a savory pastry perfect for quiches and savory pies.
What is Candele pasta?
Candele are a traditional pasta of Southern Italy, especially Campania . Pretty obviously, the word ‘candele’ means candles and this pasta appears to have been inspired by the long slim candles used in Catholic religious processions. Long being the operative word as candele are about 50cm in length! Candele are only found as dried pasta.
What is the best flour for Pasta Frolla?
The best flour for Pasta Frolla is a “weak” flour such as “0” or “00”. When these flours comes in contact with liquids, they produce gluten. The elasticity of the gluten reduces the friability of Pasta Frolla. For this reason you have to work a little even the “weak” flours, until they absorbe the eggs (and their liquids).
Pasta frolla (Italian for “short pastry”) is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts. Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal, 6 to 8 times.
How do you make Frolla?
The classic Italian method for pasta frolla consists of first mixing the softened butter with sugar and aromatics (vanilla, lemon zest etc.) then adding the liquid in which the salt has been dissolved. Flour is added last.
Can you freeze Pastafrola?
A traditional pastafrola also has a distinct criss-cross pattern on top of the filling. You can make a large batch and freeze it raw, then take your pastafrola out to thaw once you’re ready to use it again.
Why is my Frolla tough?
If the butter is too soft, the frolla will become tough. If the frolla is worked too much, the gluten in the flour will develop too much, making your dough tough. On the other hand, if the dough is not worked enough, it will not cook evenly.