Pasta Frolla

Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.

YIELD: MAKE 2 DISKS

INGREDIENTS

• 2 1/4 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 1/8 teaspoon salt
• 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 tablespoon freshly grated lemon zest

DIRECTIONS

Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal, 6 to 8 times.
Whisk together egg, egg yolk, vanilla, and lemon zest. With processor running, add egg mixture; process just until dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball.
Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.
COOK'S NOTES
Freeze up to 1 month.

Source:

http://www.marthastewart.com/313912/pasta-frolla