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.