Dry pasta is notorious for being tasteless. The cure is easier than you think: roast it!
Arrange one pound of spaghetti, spread evenly, in a roasting pan and toast in a 350F/175C oven for 10 – 15 minutes until deep, golden brown. Keep an eye on this because once it starts to turn brown, it’ll burn pretty fast.
Let it cool completely, place it in a plastic bag and add water. Push out as much of the air as possible and zip close the bag. Place it in the fridge and let it hydrate for about 2 and a half hours. Alternatively, you could boil it to hydrate it, just pay attention to any instructions in your recipe about reserving pasta water because the water will also have a nutty flavor.
This is not your everyday pasta and it’s probably best to use it in something that highlights the nutty flavor. We recommend Alton’s Brown brand new, Good Eats Reloaded,-> Cacio e Pepe <- recipe.