I remember watching Lidia Bastianich and she made a fresh pasta, rolled it out on a hand cranked pasta machine ( the piece was like about 6" x 12" ( inches). She then proceded to toast it. After she toasted it, she then broke it into large irregular pieces, boiled it , and served it up.
Unfortunately I cant find it in the cook book I have of hers, and cant locate it online either.
Maybe I was hallucinating or maybe it wasn't Lidia. I just remembered seeing it, cause at the time it seemed unusual to me.
That being said, many times I used Orzo, I fry it up in a little olive oil til it gets brownish, then add the water. Definitely gives it that ' nutty' flavor Andy mentioned. ( I do the same with Isreali cous cous, and broken up spagetti/rice.