The shortcrust pastry
- Pour the sifted flour mixed with the salt into a bowl. Make the fountain in the middle and put the diced butter in it. Work the dough with your fingertips, to mix the butter and flour without excessively manipulating the mixture. Add the water and the yolk and knead quickly to mix everything. Form a ball.
- Knead the mixture 3 or 4 times, pressing it on the work surface and pulling it with the palm of your hand, to incorporate the butter well into the flour.
- Shape it into a ball and put it in the fridge wrapped in cling film for 30 minutes. Take out the dough 15 minutes before rolling it out.
See also
10 easy and delicious cold pasta recipes!
- Depending on the recipes, cooking varies, but usually it should be cooked at a temperature of 180 ° C for 35-40 minutes.
Tips and tricks
Flour
For the basic recipe, it is best to use white flour. Wholemeal flour gives a darker dough with a more pronounced taste. Attention, it needs more water during preparation.
The egg yolk
It is optional, and gives the pasta a crunchy texture and a beautiful golden color.
Butter
It must be soft, at room temperature, but not melted.
The water
It can be "cut" with another liquid, such as an alcoholic, for example.
Scent
It is possible to flavor the pasta according to the intended use, with herbs, spices, cocoa, rum or bitter almond essence ...
Cooking "in white"
Prick the pasta with a fork and place it with the pricked side up in a mold. Cover it with dried beans or a special grill (to prevent it from swelling and bubbles), and cook in the preheated oven.
Place it in a mold
Once pulled, so that it does not break, wrap the dough on a rolling pin, to transport it from the work surface to the mold. Unroll it in the mold and push well on the contour so that the dough takes its shape well. And retrieve the clippings, they can be useful to you!
Soaked pasta
To prevent this from happening, pre-cook the pasta «in bianco» for 10 minutes. Then, spread it with egg white or sprinkle it with thin semolina, breadcrumbs, or chopped rusks ...
Shortcrust pastry with oil
Replace the butter and egg yolk with 12 cl of oil and make sure the water is hot. Quickly knead the dough and form a nice ball. Be careful, the dough is more elastic and therefore more difficult to roll out, but cheaper (if you use peanut or sunflower oil).
