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If you want dry pasta to be tasty enough to eat plain, try to toast it before cooking. Even the cooking water are tasty enough to drink (sobayu of sorts, I guess 
). Obviously, that's somewhat misses the point, since it's not the same flavor quality being discussed.
On a different matter, does freeze-dried fresh (uncooked) pasta exists? Will the taste and texture be the same?
If you want dry pasta to be tasty enough to eat plain, try to toast it before cooking. Even the cooking water are tasty enough to drink (sobayu of sorts, I guess ). Obviously, that's somewhat misses the point, since it's not the same flavor quality being discussed.
On a different matter, does freeze dried fresh (uncooked) pasta exists? Will the taste and texture be the same?
