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.