Nutritional value of cooking pasta
For years I've had the strange habit of eating uncooked spaghetti, just a single straw now and then (it has become less frequent, now it only happens a couple of times per year), and only spaghetti not other shapes of pasta (might be something about the speed at which I get the ingredients).
But it has made me wonder. Is it actually good/bad for my health? Are there any other effects to this?