Pasta Frolla

Italian Sweet Pastry Dough

  • Author: Flavia Scalzitti


Adapted from Fine Cooking (June/July 2020) by Domenica Marchetti


  • 2 cups (255 grams) all purpose flour
  • ⅔ cup (70 grams) confectioners’ sugar
  • ¼ teaspoon fine sea salt
  • 1 teaspoon baking powder (optional) *see Notes
  • Grated zest of 1 small lemon (about 1 Tablespoon)
  • 11 Tablespoons (154 grams) cold, unsalted butter, cut into ½-inch (1 cm) cubes
  • 1 large egg plus 1 large egg yolk


  1. Place the flour, sugar, salt, baking powder (if using), and lemon zest in the work bowl of a food processor fitted with the steel blade and pulse a few times to combine.
  2. Scatter the cubed butter on top of the flour mixture and pulse until the mixture is crumbly.
  3. Add the egg and egg yolk and pulse until the dough clumps together.
  4. Turn the dough out onto a lightly floured board.
  5. Working quickly, bring the dough together into a ball.
  6. Cut the ball of dough in half, with one piece slightly larger than the other. Form each piece into a disk and wrap each disk of dough tightly in plastic wrap.
  7. Refrigerate the dough for at least 1-2 hours, or overnight.
  8. Remove the dough from the refrigerator 30 minutes before rolling it out.
  9. Use the dough within 1 day of making it in any recipe that calls for pasta frolla.


  • Baking powder makes pasta frolla dough tender, which is the perfect texture for a breakfast jam crostata. Omit the baking powder for a more shortbread-like, crisp crust which is the perfect texture for a dessert crostata.