If plain ol' pasta isn't cutting it for you any more, roasting your dried pasta before you cook them will add an extra dimension of flavour. Photo by Carl Milner.
Annie Crabill at Food52 suggests you take some of your dry pasta noodles and roast them in the oven. Lay out pasta on a roasting pan or cookie sheet and stick it in a 176C oven for 10 to 15 minutes, or until the pasta gets a deep golden brown. When it's done, let it cool. You can either cook with it as soon as it's ready, or stick in a plastic bag filled with water to rehydrate. If you do cook with it right away, it will take a bit longer to reach a nice al dente (an extra 15 minutes or so at most). The flavour will be nutty and toasted, so any simple sauces with flavours that aren't too overpowering will pair perfectly. The less complex the sauce the better. They're also perfect for soups and brothy dishes that usually turn pasta to mush a lot faster.