Cook with pastafrola
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Essential Korean cooking — foundations, banchan, kimchi, soups
Multi-wheel cutter — cut multiple pasta strips simultaneously
Sweet-spicy Thai sauce — spring roll dip, glaze, marinade
About
Pastafrola, pasta frolla or pastaflora is a type of sweet tart that originated in Italy and is common in Argentina, Paraguay, Uruguay, Egypt and Greece. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, dulce de batata, dulce de leche, guava, or strawberry jam. The covering of the tart is a thin-striped lattice which displays the filling beneath in rhomboidal or square sections. Pastafrola is most usually oven-baked in a circular shape. Most of the Greek versions of this dish are filled with sweet jam: it is considered a morning dessert.
Molecular pairings
Pairs well with — computed from shared flavor compounds