Have seen Giada use them. Has anyone tried them?
Sounds a bit odd o use Chinese wrappers for Italian food, but what do I know
Tried making her ravioli dough before (the type which uses just hot water and dough). I bought an Imperia pasta maker, but have not used it yet.
I am trying to learn.
I've used them a few times a LOOONG time ago. When you boil them they are fine, 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.
She should have called them nutella wontons not nutella ravioli.
You can get sheets of pasta, you might ask your store if they can find it for you. There are a few places online, but it gets a little expensive when you have to pay shipping, so if your store can order it for you it would be better. fresh pasta .com - online fresh pasta, ravioli and sauce superstore
I would like to have the pasta attachment for my kitchenaid mixer.
You can get sheets of pasta, you might ask your store if they can find it for you. There are a few places online, but it gets a little expensive when you have to pay shipping, so if your store can order it for you it would be better. fresh pasta .com - online fresh pasta, ravioli and sauce superstore
I would like to have the pasta attachment for my kitchenaid mixer.
I just taught a class at Williams-Sonoma on making fresh pasta.
In one hour, we made pasta, made a pasta sauce, cooked the pasta and a class of 25 ate pasta.
Why would anyone buy fresh pasta over the Internet?
If you don't have a KA pasta set (selling at $149.99), you can buy the hand crank rollers and cutters at $19.99 to $34.99 at 8 matches for: pasta machine - Cooking.com
They work just fine and you won't have to wait for Xmas.
...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".
Clove,
This shows which pasta maker I bought. I have not tried it yet, am a bit nervous to.
But, I suppose the worst that can happen is, I have to start over. Saw a woman making fresh pasta the other day on TV. Looked delicious. Imperia Pasta Maker Guide
Wonton Wrappers for ravioli's 
Sukie 
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