Saw this article in The Atlantic. Apparently Alain Ducasse uses this method. Basically you toast the pasta (like risotto) and then add stock or water a ladle at a time until done. It certainly sounds interesting and I may try it. Has anyone ever tried this or heard about it? Here's the link:

http://www.theatlantic.com/food/archive/2010/05/pasotto-the-pasta-that-is-cooked-like-risotto/57175/