Remember that out-of-left-field recipe from food52 for roasted pasta I posted yesterday?

Down in the comments, a microwave method for roasting/toasting the spaghetti was mentioned (1 lb for 3 minutes on high; watch carefully). I bought a box of thin spaghetti on sale last night to experiment with, and roasted some in the microwave before I went to bed. Within 2 minutes, the 4 oz. sample had browned up nicely from the ends toward the center, and smelled deliciously nutty.

This morning, as I was making tea for elevenses, as per recommendations, I put that roasted/toasted pasta in a gallon zip bag with filtered water, evacuated the air, and let it hydrate for an hour and a half. Then I cooked it in salted boiling water for a minute, tossed it with Marcella Hazan's Tomato, Butter, and Onion Sauce, and had lunch.

This roasted spaghetti experiment really worked. Deeper, nutty flavor perfect for Fall. I recommend it to you.

This method is also recommended for small shaped pastas that will go in soups as it will help them maintain their shape and texture.

There is also some unconfirmed talk that it may lower the glycemic index of pasta, if that's a concern for you. This needs, however, to be investigated.