You're more than welcome to skip that boiling step here.
I hope you enjoy the excerpt , which comes from the chapter on Tomato Sauce, Macaroni, and the Science of Pasta.
Meanwhile, the proteins in the pasta begin to denature, adding structure to the noodles . When the stars are aligned, you'll manage to pull the pasta from the water just when the proteins have lent enough structure to keep the noodles strong and pliant and the starches have barely softened to the perfect stage—soft but with a bite—known as al dente.
To try it out myself, I placed some macaroni in a bowl of warm tap water and allowed it to sit, pulling a piece out every 5 minutes to weigh how much water it had absorbed. After about 30 minutes, it had taken in just as much water as a piece of cooked boiled macaroni, all while remaining completely raw!
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