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Last updated on March 16th, 2026.

Pasta Frolla is a traditional Italian sweet shortcrust pastry with a tender, buttery crumb. Made with simple ingredients like butter, sugar, eggs, and flour, it bakes into a soft yet sturdy dough that works beautifully as a base for tarts, and cookies. Lightly sweet and delicately rich, it’s a staple of classic Italian baking.

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Italian Pasta Frolla in a pan.

I use this recipe whenever I want an easy, foolproof shortcrust recipe that is easy to make, and also easy roll and work with. I use it to make classic tarts like this Torta Della Nonna, or this Apple Crostata, and it is also great to use as base for shortcrust bars, or shortbread cookies.

The secret to this dough, and what makes it easy to work with without shrinking, sticking, or tearing (unlike classic French shortcrust), is the use of ‘00’ flour, also known as pizza flour. Its higher gluten content helps the dough come together smoothly without tearing, yet it still bakes into a tender, non-chewy crust.

Key Ingredients

The complete ingredients list, including measurements is at the bottom of this post in the recipe cars.

  • ’00’ pizza flour. The ’00’ flour makes a difference in this recipe, which is now very common in most grocery stores. Otherwise, use bleached all-purpose flour. 
  • Cold unsalted butter. Cold butter coats the flour in fat, creating a tender crumb. Room-temperature butter releases water, encouraging gluten and a chewier texture.
  • Powdered sugar. Powdered sugar is critical in this recipe and is the best type of sugar for it. Because it contains some potato starch, it will help with the crumbly, tender texture of the dough. To get an even more crumbly texture, use granulated sugar.
  • Cold Eggs. Classic Pasta Frolla uses eggs, they are the source of water in this recipe and what brings the ingredients to a smooth dough. They are also what holds the dough together during baking without spreading.

Two Ways To Make This Recipe

Below are two ways to make the dough using a food processor, or a large bowl, there is no “better” way it is a matter of preference. However, using a food processor is the fast way.

Using the Food Processor

Below are step-by-step images of how to make this dough using a food processor:

Pulse the flour, baking powder, salt, powdered sugar and lemon zest.
A food processor bowl with flour and pieces of butter.
Cut the butter into 1/2-inch pieces and process it into the flour mixture until the butter is about the size of small pease.
A bowl of a food processor with flour and beaten egg.
Beat the egg with the vanilla and add it to the mixture.
A food processor bowl with pasta frolla dough.
Process until you have a smooth dough. Wrap it in a plastic wrap and refrigerate.

Using A Large Bowl

Below are step by step images of how to make this recipe using a large bowl:

A hand mixing flour in a large bowl.
Measure the flour, baking powder, salt, and sugar in a a large bowl, zest and mix.
A hand grating butter into a large bowl with flour.
Use a vegetable grated to grate the butter over the flour mixture.
Hands rubbing butter into flour in a large bowl.
Use your hands to rub the butter into the flour mixture.
Hands mixing eggs into a large bowl with flour.
Beat the egg and vanilla and pour it over the flour mixture. Use a spatula to mix it into the dry ingredients.
Hand bringing dough together in a large bowl.
Use your hand distribute the eggs into the flour.
A large bowl with a piece of dough.
Until you have a smooth dough form.
Pasta frolla wrapped in plastic wrap.
Wrap the dough with plastic wrap and refrigerate for a minimum of 30 minutes.

Rolling and Transferring the Dough

I learned that there are many ways to roll and line a pan with shortcrust dough. I tried them all and found that the best way to transfer the dough so it sits centered in the pan is to fold the dough in half twice to form a triangle, then place the tip of the triangle at the center of the pan before unfolding it.

Also, If the dough becomes too soft or sticky while rolling, place it back in the refrigerator for a few minutes to firm up.

Rolled dough next to a rolling pin.
Roll the dough into a circle.
Rolled dough folded over itself next to a rolling pin.
Fold the dough over itself.
Rolled dough folded over itself in a triangle shape next to a rolling pin.
Fold the dough over itself again to form a triangle.
shortcrust dough at the center of a tart dough.
Gently lift the dough and place the end of the triangle at the center of the pan.
dough lines over a tart pan.
Unfold the dough and tuck it into the corners of the pan.
Hands rolling over a tart pan.
Use a rolling pin to remove access dough.

Blind Bake

This is a great recipe to fill with premade creams and fruits: make sure to prick the dough with a from, and freeze it for 30 minutes. Also, do not remove the weights as soon as you remove it from the oven, allow it to chill for 10-15 minutes and set so it won’t shrink.

Un baked italian shortcrust.
Prick the dough using a fork.
Un baked italian shortcrust topped with pie weights.
Line with parchment paper and fill with pie weights.
Partly baked vs. fully baked italian shortcrust

Storing and Making ahead

The dough can be made ahead and refrigerated for up to 3 days, or freeze it for up to 3 months. Thaw frozen dough overnight in the refrigerator before using. If it is too hard to roll, let it warm at room temperature for 10-15 minutes before rolling.

To freeze, wrap it with plastic wrap, place it in a freeze zip bag, and freeze it for up to 6 weeks. Place in the refrigerator the night before when ready to use.

Baked dough and cookies should be stored at room temperature for up to five days. Follow the filling storing instructions if filled or frosted with a perishable filing.

Italian shortcrust cookies
Pasta Frolla Recipe
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Pasta Frolla |Foolproof Multipurpose Shortcrust

Italian sweet shortcrust pastry known for its tender, buttery texture and delicate crumb. Lightly sweet and subtly fragrant, it’s the traditional base for many beloved Italian desserts, including crostata and cookies.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 1 9 or 10-inch double crust
Author Dikla Levy Frances

Ingredients

  • 3 3/4 Cups (450g) '00' flour
  • 1/4 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 Cup (120g) Powdered sugar
  • Zest Of half lemon
  • 1 Cup (225g) Unsalted butter, cold
  • 2 Large Whole eggs, cold
  • 1 teaspoon Vanilla bean paste or extract

Instructions

Food Processor Method

  • Place the flour (450g), baking powder (1/4 teaspoon), salt (1/2 teaspoon), sugar (120g) and lemon zest, in a bowl of a food processor and pulse 2-3 times.
  • Cut the butter (225g) into 1/2-inch pieces, add it to the flour mixture, and process until the butter is now tiny pieces.
  • Beat the eggs (2) with the vanilla paste, add it to the butter/flour mixture, and process until a smooth dough is formed.
  • Wrap the dough with plastic wrap, press it into a disk, and refrigerate for a minimum of 30 minutes or up to three days.

Bowl Method

  • Mix the flour (450g), baking powder (1/4 teaspoon), salt (1/2 teaspoon), lemon zest, and sugar (120g) in a large bowl using a fork.
  • Grate the butter (226g( using a vegetable grader, add it to the dry ingredients, and use your fingers to rub the butter into the flour mixture.
  • Beat the eggs (2) with the vanilla bean. Make a well at the center of the bowl, then pour the beaten eggs into the well.
  • Use a spatula or a fork to gradually mix the eggs into the flour, starting from the center.
  • Once the eggs have been incorporated into the flour mixture, use your hand to bring the dough together.
  • Wrap the dough in plastic wrap, press it into a disk, and refrigerate for a minimum of 30 minutes or up to 3 days.

Rolling and handling the dough

  • Remove the dough from the refrigerator, unwrap it, and roll it into a 12-inch circle over a lightly floured work surface.
  • Fold the dough in half, then again, so you will end up with a triangle.
  • Gently lift the dough and place it over a nine-inch tart pan so the tip of the triangle is at the center of the pan.
  • Gently unwrap the triangle, then use your fingers to press the dough into the sides of the pan.
  • Roll your rolling pun over the top of the pan to remove dough access.

Blind Baking

  • Preheat the oven to 375F (190C) and place a baking sheet on the bottom rack.
  • Use a fork to prick the bottom of the dough, and place a piece of parchment paper on top.
  • Fill the tart shell with pie weights or dry beans and bake for 15 minutes.
  • Remove from the oven, and allow the tart to chill for about 10 minutes before removing the weights.
  • Remove the pie weights, and return the tart shell to the oven for an additional 5 minutes for a par-baked crust. Or 10-12 minutes for fully baked.
  • Remove from the oven and allow to cool completely before filling.

Notes

  • Unbaked dough can be refrigerated for up to two days.
  • To freeze, place the wrapped dough in a freezer bag and freeze for up to six weeks. When ready to use, refrigerate overnight to allow it to defrost.
  • Don’t overwork the dough; once it comes together, stop and wrap it.
  • Blind baking it for unbaked filling such as custard and fresh fruit.
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