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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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14-05-2008, 12:23 AM
posted to rec.food.cooking
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Yeast Pasta
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. 
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14-05-2008, 02:57 AM
posted to rec.food.cooking
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Yeast Pasta
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.
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