Adapted from The Italian Baker by Carol Field
- 2½ cups (300 grams) white pastry flour or all-purpose flour
- ½ cup (100 grams) powdered sugar or granulated sugar
- Pinch of salt
- 14 tablespoons (200 grams) unsalted butter, cold and cut into cubes
- Zest from one small lemon
- 1 large egg
- 1 large egg yolk
- 1 teaspoon (6 grams) freshly squeezed lemon juice
- Place the flour, sugar and salt in the work bowl of a food processor fitted with the steel blade (or dough blade) and pulse a few times to combine.
- Place the butter pieces and lemon zest on top of the flour mixture.
- Pulse the ingredients together until the mixture resembles coarse meal.
- Mix the egg, egg yolk, and lemon juice together in a small bowl.
- With the machine running, pour the egg and lemon juice mixture through the feed tube into the flour mixture and pulse the ingredients until the dough just starts to come together and pull away from the sides of the work bowl. Do not process until the dough forms a ball or else it will be too tough.
- Transfer the dough onto a floured board.
- Working quickly, bring the dough together, adding a small amount of cold water to the dough if it is too dry.
- Form the dough into a ball and pat it into a disk.
- Turn the dough a few times to shape it evenly.
- Wrap the disk of dough in plastic wrap and refrigerate 3 hours or preferably overnight.
- Use the dough within 1 day of making it in any recipe that calls for pasta frolla.
- Because there are raw eggs in this dough, put some flour in a small bowl and use it to flour your board and rolling pin. This way, you will not cross-contaminate the entire bag of flour.