8 ½Tbspunsalted butter(125g, about 1 stick + 1 Tbsp)
½cupsugar(100g)
1mediumegg
½tspvanilla extract(or lemon zest)
2Tbspcold water
pinchof salt
Instructions
Place flour, sugar, and salt in a food processor. Pulse two or three times to make a sandy and crumbly mixture.
Add egg, vanilla extract, and water. Work at low speed for about 20 seconds or until all ingredients are combined into a dough.
Transfer the dough to a lightly floured working surface.
Quickly knead the dough to finish combining the ingredients and form a ball.
Wrap the frolla dough with cling film and place it in the fridge for at least 20 minutes.
Remove the dough from the fridge and transfer it to a floured surface. Roll it and use it as instructed in your recipe.
Notes
Butter should be cold from the fridge. You can also place it for 5 minutes in the freezer if it is too soft.
Make sure the water is cold from the fridge so it won't melt the butter and compromise the frolla dough texture.
This pasta frolla recipe lasts up to 3 days in the fridge or up to 3 months in the freezer. Make sure to wrap it with cling film and place it in a zipped bag.