Adding to what Sarbar said:
Packaged regular pasta is pretty much a dried paste of flour and water. If you add water, you end up with paste again. Hot water added to uncooked pasta can leave mush, possibly shaped mush, but mush. The water needs to be hot enough long enough to cook the pasta before it starts to dissolve. That is why adding just enough boiling water to reconstitute a food doesn't always cook it. The water temperature cools down too quickly to cook the food.
If the food is cooked and dehydrated, adding hot water brings it back close to the state it was before it was dehydrated.
Does this make sense?
CM
Quite a few men have no real idea of what cooking actually is. In understanding dehydration of pasta and rehydration, this becomes particularly important.
There is cooking meat and seeing the obvious color change resulting from the chemical reactions. Reheating can be done without much further cooking, although often reheating is done in too rapid a fashion, and more cooking (color change) happens.
Unfortunately, cooking pasta doesn't result in an obvious color change and drying it appears to put it back to the uncooked state. But it doesn't.
Perhaps requiring that all cooked foods change color would eliminate the confusion. Education of what cooking is and isn't is too exhausting.
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