SHORTCRUST

“PASTA FROLLA”   in italiano

INGREDIENTS

  • 150g of flour
  • pinch of salt
  • 70g of butter, very cold and diced
  • 1 egg yolk

METHOD

  1. Flour and salt go in a large bowl.
  2. Add the diced cold butter
  3. Use your fingertips to rub the butter into the flour, until you get a mixture that slightly looks like “crumbles”.
  4. Add the egg yolk, little by little.
  5. Knead the dough for 20 seconds, enough to make a “ball” of out it, do not over-knead it.
  6. Wrap the dough in clingfilm and place into the fridge, take it out of the fridge 20 mins before you need to use it.

Leave a Reply

Your email address will not be published. Required fields are marked *