Cookbook:Al dente

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Cookbook | Recipes | Cooking techniques

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The term "Al Dente" comes from Italian and means "to the tooth" or "to the bite", referring to the need to chew the pasta due to its firmness. While it is most commonly used to describe pasta, it can also be used to describe rice or tender-crisp vegetables.

"Al dente" should not be confused with undercooked, sticky pasta that is still visibly white (i.e. dry) in the middle.

[edit] How to cook dry (i.e. not fresh) pasta "al dente"

The most foolproof way to cook pasta al dente is to follow the steps below (make sure to taste the pasta before the cooking time is over):

• Bring a pot full of salted water to full boil.
  • The amount of water should be at least five times the quantity of pasta to be prepared.
• Drop the pasta in the pot, stir to make sure no pasta has clumped together and let it boil for the recommended time.
• When you approach the end of the cooking time, start tasting your pasta.
• The pasta is done right just before it is "al dente" (firm to the bite) because it will continue to cook after you remove it from the heat and a little bit more if you drop it in a hot sauce pan.
  • It will cook less if you just use olive oil or if your sauce isn't hot.
    • This will take some practice.
• When the pasta is done, transfer it into a pasta strainer.
  • Don't rinse the pasta. This chills it and removes the coat of starch which helps the sauce to hold onto the pasta.
• Gently shake or toss the pasta in the strainer to remove excess water.
• Transfer pasta to your sauce pan or serving bowl.
  • If you're using a serving bowl, add olive oil or butter so the pasta doesn't stick together.
• Toss your pasta in the sauce pan (or add the sauce into the serving bowl), making sure all the pasta is coated with the right amount of sauce.
  

You're ready to serve!