SC - cuskynoles

[Philip & Susan Troy]

marilyn traber wrote:

> why not use pasta equivalent to eggroll / wonton wrappers ? I fake
> tortelloni with them and they boil up fine.

All fresh pasta made with egg is pretty much the same, and is largely
the same when cooked, assuming quality to have been equal from the
start. One difference is in the hardness of the wheat used: Chinese egg
pastas don't use durum semolina flour, but something more akin to AP
flour or bread flour, which is more like what an English cook would have
had access to in any case, for all that it is white flour... .

Egg roll wrappers are a good choice, or, depending on where you are, you
might be able to find fresh lasagna, which also usually comes in big
sheets, rather than the strips found dried in the supermarket.

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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