On May 13, 6:23*pm, raymond wrote:
On Tue, 13 May 2008 15:15:53 -0700 (PDT), Christopher Helms



wrote:
On May 13, 5:11*pm, Mark Thorson wrote:
Is there such a thing as a yeast pasta,
noodles, or ravioli, which undergoes a
rising? *I've never heard of such a thing.

The closest thing I can think of is
breadsticks, but I have difficulty imagining
eating a bowl of boiled breadsticks in tomato
sauce or pesto.

It would make for a thicker ravioli, but
lighter. *Not dense, like it would be
if you merely increased the thickness
of the pasta.

There's probably some good reason why
this wouldn't work at all, for example
maybe it would disintegrate in boiling
water.

It would just float off and fall apart in the water. Bread isn't made
to be boiled.

Real bagels are boiled.


Not like pasta, which is what he was originally talking about.