Originally Posted by Tombo
Maybe when it is boiled, some of the molecules go through chemical conversion, thus leading to a higher level of calories
I suppose it's possible that the starch in the "raw" pasta converts to a form of sugar when it's cooked but, then, it would do so in the digestion process anyway. I can't see that it would make a difference.
This, of course, assumes we are talking about the pasta on it's own. Fettuccini Alfredo is a whole different matter :-)