Initially I was told that al dente meant that the pasta was cooked but still firm, definitely not soggy or overcooked. Later, someone told me that it meant not quite cooked all the way through. Actually many people began telling me this. In addition, they would also tell me that it was silly to make such a request because no one in their right mind would eat pasta this way.
So what does al dente really mean?
"Al dente" is used to refer to food cooked so it is still "firm to bite" but not soft
This is very important to pasta which should be removed from the cooking liquid just before it has fully cooked through, as like most foods, it will continue to cook after being removed from the heat source
Always gently stir your pasta every minute or so while cooking to ensure it cooks evenly. Then near the end of the cooking time, bite into a piece of paste every 15 seconds or so to see if it has nearly cooked through. It should be firm to bite, and not soft all the way through. It should not resist biting though
With some pasta types like Penne etc. you can sometimes actually see the uncooked inner layer (a thin white line) if you carefully slice it in half which a knife, or just bite cleanly with your teeth
If the pasta is going to be mixed into a hot liquid sauce before serving, take the pasta out of the cooking liquid at an even firmer point
The term "al dente" can be used for all cooked foods that should be cooked to just before soft, and then served (fresh greens, thin meat cuts etc.)
The reason for all of this is that there have been many flavour and nutrition benefits noted when cooking to this point. Also for pasta it tends to fall apart if cooked past "al dente"
If you make fresh pasta like we do in Italy you can't cook it al dente - it is already too soft. I don't know who invented the term, but it just a guideline for how much you should cook dried pasta when re-heating it so that you do not boil it to pieces. People who make their own fresh pasta will never be eating pasta al dente.
Al dente means the tooth, and if you are cooking fresh pasta there is a moment when the pasta becomes ruined by overcooking, a moment before that it is perfect to eat, but a moment before that it has "a tooth" slightly tougher to bite into, this is "al dente" and is important only if you are cooking fresh pasta because if you take more than a few seconds to remove it from the hot water or you will be adding a hot sause to it, you will lose the pasta into a mushy mess. True al dente is not for eating, it is a stage of cooking.
Al dente in Italian means "to the tooth". The basic idea is cooking dried pasta so that it retains a bit of firmness to the bite and is not overcooked. I personally do not like cooked pasta that retains a white line of raw pasta interior, but some do. It is a preference but what is generally agreed is a big NO to overcooked pasta. Dry or fresh.
Giada De Laurentiis said it today : you’re only going al dente if finishing (cooking) in a sauce. So, to go straight from boiling to the bowl/plate you would cook to desired firmness/tenderness. Makes sense to me and I’m glad I was watching that episode.
"Al dente" means "firm to bite".
In my Italian family we always felt that when pasta s ticks to the wall when thrown. Or sticks "TO THE TOOTH" it is alla dente.
