Wheat (assuming that is what your pasta is made of) is usually processed by spraying or/and soaking the grains of wheat in water (tempering) for a few hours before being sent to grind into flour. This soaking process (longer than 18 minutes) causes us to treat it as chametz. (See Talmud Pesachim 40b and Shulchan Aruch O.C. 467:2 with Mishnah Berurah 453:24)
This is done so the bran becomes stronger and can be easily removed.
Depending upon the condition of the wheat after contacting water, it may be considered certainly chametz, or probably chametz. So, we could not make pasta out of it for Passover.
Even if the grains were dry, today's processing of pasta is made by combining semolina wheat, with warm water and processing it together, then drying it and sending it as dry packaged noodles to the supermarket. So you guessed it folks...its already chametz on that account.
Even if you guard the grain from water from when it is cut, and make it into dry flour yourself, we are not allowed to cook it in hot water as hot water will make it become chametz much faster. (see Shulchan Aruch 454). I believe there were ancient experts who knew how to make the fire so hot that the water was
constantly at a rolling boil. They would then drop in some flour/dough that would cook sort of instantly. This would beat the leavening time and it could never become leavened. However, the Rambam writes that (since the Geonim c.700CE) Jews have always avoided this risk on Passover.