Daily Excerpt from Diary of a Tuscan Chef!

If you are bored of the usual snacks, this Pasta Frilla featured in today's recipe is a great way to enjoy something new!

Pasta Frilla - Pastry Dough

1 stick (1/2 cup) sweet butter, cubed

1 large egg

1 teaspoon vanilla extract

1 3/4 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

dried beans or pie weights

Preheat oven to 350 degrees. In a bowl, cream together the sugar and butter. Add the egg and vanilla, and mix well.

In a separate bowl, combine the dry ingredients. Pour in the egg mixture and work into a smooth dough. Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 3/4 of an hour before using.

Roll out the dough on a lightly floured surface into a ten inch circle, 1/8 of an inch thick. Transfer the pastry into a 9 inch pie plate and shape to fit. Leave an inch overhang and fold it double around the edge to form a rim. Puncture the dough several times with the tines of a fork.

Completely cover the dough, including the rim, with a sheet of aluminum foil. Fill the pan of dried beans and bake for 25 to 30 minutes. Remove the crust from the oven, discard the beans, and take off the foil. If the shell is too white return it to the oven, uncovered, for a few minutes. Remove it and let it cool.

ENJOY!