PASTA FROLLA - Short pastry used in baking both sweet and savory dishes.
PASTA GRATTUGIATA - Pasta dough that has been dried and then grated into very small grains, and cooked as couscous or served in broth.
Pasta frolla is rich, sweet Italian pastry dough.
Pastille is French for any lozenge shaped candy, usually a hard candy but can be chocolate as well.
Crostata dough, referred to as pasta frolla, is rolled and flattened to form the bottom crust. For larger crostatas, using a pie pan is perfectly acceptable. The fruit or cheese filling is prepared and spread into the crust.
 See also: Pastry, Pasta, Dough, Flavor, Vanilla extract
  
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