What can I do with whole wheat pastry dough? I used soft whole wheat flour to make pasta dough, following the recommendation here that soft wheat flour is a traditional pasta ingredient. However, it's crumbling apart when I try to roll it thin enough. I'm looking for a plan B. Any idea what can I do with this whole wheat low-gluten dough, for dinner or dessert?
You can make it into tart crust or biscuits and cookies. Of course, you need to know how much flour is in the dough and add the required other ingredients according to recipes.