Go Back
+ servings
A square photo of raw sweet shortcrust pastry in a tart case
Print Recipe
5 from 1 vote

Italian Sweet Shortcrust Pastry: Pasta Frolla

Italian Sweet Shortcrust Pastry (Pasta Frolla) is super easy to whip up and can be used to make so many different cookies, pies, and tarts such as Torta della Nonna or Italian Crostata (jam tart). Follow this step by step photo and video guide to make perfect Pasta Frolla!
Prep Time1 hr 45 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: Italian
Servings: 10 servings
Calories: 221kcal
Author: Emily Kemp


  • 2 cups 00 flour or unbleached all-purpose *see notes (250g)
  • ½ cup caster sugar golden or white (80g)
  • 8.5 tablespoon cold butter cubed (120g)
  • 1 large egg
  • Zest of 1 lemon
  • ¼ teaspoon baking powder
  • 1 pinch of salt


  • Sift the flour into a large bowl then add the rest of the dry ingredients, stir to combine.
  • Add the egg and butter and cut it into the flour mixture with a spatula or pastry scraper to form rough crumbs. You can also use your hands but make sure they are not too hot to warm the butter.
  • Start to bring the mixture together with your hands to form a dough. Knead the pastry until all the flour is fully absorbed and it becomes a smooth ball. Wrap in plastic wrap and place in the fridge for 30 minutes-1 hour.
  • After the dough has chilled remove from the fridge and dust a clean work surface with flour. Roll out using a rolling pin until ¼ inch (½ cm) thick if making pies and tarts or roll out to desired thickness for cookies.

If making pies and tarts

  • Pick the pastry up by rolling it over the rolling pin carefully then lay it over a tart or pie case greased with butter tucking in the sides until it fits evenly. Roll the rolling pin over the tart case to cut the edges (you can also trim the edge with a knife).
  • Prick the base with a fork then place back in the fridge for 30 minutes.
  • Fill with filling of choice and bake as directed in recipe.



  • Measuring in cups - If measuring the flour in cups make sure to spoon the flour into the cups but do not level off.
  • Cold butter - Make sure your butter is extra cold straight from the fridge and try not to handle it very often so it stays nice and cold for as long as possible.
  • Texture of pastry - The shortcrust pastry may seem very dry as your mixing it together but don't be tempted to add any water or extra butter it does come together into a perfect ball within a couple of minutes.
  • Chill the dough - It's important to let the dough rest and stiffen up in the fridge for at least 30 minutes before rolling out.
  • Variations - you can add citrus zest such as lemon and orange to the dry ingredients to add a fresh and zingy flavour!


Calories: 221kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 219mg | Potassium: 33mg | Fiber: 1g | Sugar: 10g | Vitamin A: 321IU | Calcium: 15mg | Iron: 1mg