Quote:
Originally Posted by gourmetloveaffair  ...but I hate how they crisp up when you fry/dry cook them... like wontons they get all bubbly and i can't get over the chinese-food feeling of their texture. |
Commercial won ton wrappers are traditionally made with flour and water with very little egg and in the case of Nasoya brand, only a little egg white.
NASOYA: Pasta > Won Ton Wraps
This is what gives them their texture and the propensity to "bubble up" when fried.
Real Italian ravioli pasta is made with whole eggs and has a "softer" texture and doesn't "bubble up".