[Suzanne]

I've used wonton skins for other dumplings, and have had no problems (they tend to be thinner than I would make pasta dough, so are a little more delicate).

But you can buy fresh pasta dough sheets in some gourmet groceries (and maybe Whole Foods?). I don't think they offer a choice of thicknesses or "types," though -- just maybe plain versus spinach? Italian groceries and pasta stores are sure to have what you want, and should be able to offer help.