Do you think your pasta cooked to actual standard? Well, why must there be a standard in the first place? It is all up to you after all. The way you like it to be cooked; undercooked, al dente or overcooked (or you don't even like pasta!)
There are numerous pasta testing events in Italy before a standard is set. Al dente is thoroughly defined as follows:
How do we get al dente? These steps may help you:In cooking, the Italian expression al dente (ælˈdɛnteɪ/; Italian: [al ˈdɛnte]) describes pasta and (less commonly) rice or beans that have been cooked so as to be firm but not hard. "Al dente" also describes vegetables that are cooked to the "tender crisp" phase - still offering resistance to the bite, but cooked through. Keeping the pasta firm is especially important in baked or "al forno" pasta dishes, where the pasta is cooked twice. 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.Pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft. -From Wikipedia, the free encyclopedia
1. Get a right water and pasta ratio before boiling.
2. Occasionally stir your pasta while boiling so the pasta wont stick to each other.
Tips: For long pasta, make sure it totally submerged. Creativity is crucial here.
3. When it begin to soften, test it. Make sure it gets to what defined above.
4. Drain your pasta. Toss it with vegetable/olive oil to avoid sticking as it drying.
5. There you go your pasta ready with sauce of your choice! Enjoy your al dente pasta.
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| Choose any pasta of your choice |
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| This is pasta in carbonara and mushroom sauce. Al dente! |
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