Al Dente Pasta

Chefs use the term “al dente” frequently. It means “to the tooth” or “to the bite” in Italian. It’s the term used to describe perfectly done pasta. Pasta is done when it still has a firm bite. It doesn’t still have a flour taste in the middle and it’s flimsy yet not soggy. Normally, perfect is not achievable. However, you can cook the perfect pasta with these tips.

Use Salt

Salt helps the pasta absorb the liquid and flavor of salt. It helps achieve that al dente state.

Stir Frequently

Stirring frequently keeps the pasta from sticking to each other. That allows the pasta to cook properly.

Smaller Pieces

I find the noodles cook better if they are broken up. Break them in half as you are adding them to the pot of boiling water. The kids always want the pasta dishes cut up after I cook them. So for me, it saves time and makes sense just to break them up before I cook them.

Use a Big Pot

Pasta needs lots of water (See next paragraph) so a big pot is necessary to cook it properly. A stock pot is just right for cooking pasta to al dente.

Use Lots of Water

The more pasta you need to cook, the more water you’ll need. You can never have too much water (Unless you fill the pot so full it starts to boil over). Bring the pot to a full boil before adding the pasta. Once you add the pasta, let the pot come to a full boil before

Taste Test

Cooking time varies according to the type of pasta. Small pastas such as orzo and macaroni take only six to seven minutes to cook. Spaghetti, fettuccine, and lasagna can take from ten to twelve minutes to fully cook. Check package for instructions. Half way through the cooking time, check for firmness. Take out the piece and bite into it. It should be firm but there shouldn’t be a crunch.