So I've used the wonton skin trick to make ravioli before.. and I've recommended that many times for people that don't care to make fresh pasta. I started thinking about it and really the only complaint I had with using wonton skins as fresh pasta, is that at al dente they are a little too thick. So began my experiment... using my kitchenaid pasta roller... with varying widths... I started moving a wonton sheet through the roller. It was already coated with what I think is corn starch.. I had no issue.. didn't need to add flour. Here's what I ended up with after 2 runs..