In article >, sf wrote:

> On Sun, 14 Sep 2008 08:09:36 -0500, Omelet >
> wrote:
>
> >Mom and I helped an Italian friend make Phyllo once. She covered the
> >entire table with a clean white cloth and dusted it with flour. I
> >remember helping her stretch the dough sheet over the entire table. ;-)
> >I was just a little kid.
> >
> What a great experience! I'm too chicken to even try. I have to
> conquer flat pasta first (no pasta machines for me).

Use a 1" dowel as a roller. That's what I've seen around here. I had
mom's pasta machine but I used it so little, I was glad to give it to
sis' when she asked me for it. She will use it more frequently.

I had an interesting childhood where preparing stuff from scratch was
concerned. I feel blessed really.

Maria and Leo were from Italy and they owned "Leo's Italian Restaurant"
in Los Angeles. We were good friends with them for years, then they
suddenly disappeared. We think they may have moved back to Italy. We
never heard from them again.

My sister and I bussed tables as kids.

>
> >I'd rather buy the frozen. <g>
>
> Does frozen thaw correctly for you? Every time I've done that, I end
> up with "wet" spots that turn into holes.... no matter how slowly I
> thaw it. Fortunately, I can buy phyllo fresh - so I have a nice half
> way point between buying frozen and making it myself.

For the most part. :-) But holes are easily patched. The final recipe
does not seem to care.

My sister and I only use it for Baklava.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain