I’ll admit I was skeptical of this idea we found in Ideas in Food by Alex Talbot and Aki Kamozawa. Roasting concentrates flavor— roasted vegetables, I can get behind. Roasted fruit and citrus, too. But pasta is pretty perfect in my mind, so why roast it dry to enhance flavor before cooking and saucing it?
I guess this new generation has never heard of Rice-a-Roni, where you brown the pasta in a pan before adding the rice, spices and boiling water.