I am seeing many filled pastas at the grocery store lately-both "fresh"
and frozen. I dont know if this is just an american thing but they are
huge and I don't enjoy cooking them or eating them that size. There are
many boxes of tiny dried cheese-filled tortellini in the dry pasta aisle
so it must not be too difficult for a company to make them small (anyone
know how they have managed to mechanize making tortellini?)