How Many Calories Does Dry Posta Have?

Fresh posta only takes like two minutes to cook. And so that's less time for stuff to break off, right? However, i suspect that in practice, the water from fresh posta could actually have more starch, more calories than water from dry posta. Why? Because the starch is gelatinized. Most of the starch granules are left intact in the posta. The process of milling the wheat down into flour, that damages some of the granules. Some of them get cracked open, but they are largely intact in the final flour. They swell somewhat when mixed with water and make the dough do not burst. This is called "starch swells" When you