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.

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.