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HAPPY COOKING IN UMBRIA
Pasta Frolla

Farina più un po’ 250 gr
Butter150 gr
Sugar 100 gr
Egg yolk 2 
Lemon zest
Salt

Mix the butter with the flour and a pich salt until getting a sandy consistency.

Add the eggs, sugar, grated lemon zest, mix very quickly make a soft dough, compact. Put in a bowl and let in the fridge for at least one hour.

​Pastafrolla is basic for pies (crostata) or cookies. When the dough is ready you can mix part of it with cocoa powder, in order to have a bicolor base.

Location

What Our Friends Say

"Dear Daniela,
The group wanted to express our thanks to you and Michele for the "wonderful birthday experience"you provided for us. The meal was excellent and we so enjoyed visiting with you about the preparation and appreciated all your hints.
​"

Be in Touch 

  • Home
  • Home Chef
  • Cooking Classes
  • Online Cooking Lessons
  • Food & Wine Tours
  • Weddings & Events
  • About Us
  • Umbrian Recipes
    • Ragu di Carne
    • Pasta & Fagioli
    • Lentils
    • Chickpeas
    • Eel with tomato sauce
    • Charlotte di Ricotta
    • Tozzetti all'Anice
    • Tozzetti alle Mandorle
    • Biscotti al Vino della Valnerina
    • Pasta Frolla
    • Christmas Cookies
  • Contacts