The article appears to not answer the question.
It makes claims that reheated pasta raises blood sugar more slowly, but seems to say nothing about if it's more fattening.
The reason it raises blood sugar more slowly is because some of the carbohydrate is converted into, effectively, dietary fibre. That means you get fewer calories for the same serving size.
What I was wondering about this: the article says to have cooled the pasta overnigh. But does this work anyway if you cool it passing under cold water?
According to the article if your blood sugar does not spike, you stay full longer, reducing the overall amount of food you eat.
Which is no less than two testable statements, of which zero have any conclusive scientific evidence.
There's no need to reestablish all of science every time someone runs an informal experiment. Previously demonstrated results can be assumed to be valid.
That is not what I'm saying. These statements are formulated in a way to make them sound reasonable. But there are no (scientifically) previously demonstrated results. None at all. If you were to make specific statements, you would at least open the questions to further research.
Blood sugar spike = insulin response = insulin is a fat storage hormone = fat