dente

Finishing the pasta in the sauce is always a good idea when it's possible, but you'd still aim for an al dente final texture (e.g.

But 3 minutes high, rest for 10 minutes, vent, is just a bit on the al dente side.

Cue shaming Americans for liking their pasta more done than al dente, as though it’s some moral failing.

Some people just find al dente to be more pleasant for certain pasta shapes than the soft texture of fresh pasta.

You can't get an al dente texture with fresh pasta, for example.

Growing up I ate overcooked pasta and then, later, learnt to like it al dente.

One can even distinguish between al dente vs done.

It becomes pretty weak even on a hot day in the sun and in a hot car can melt (not into a puddle but into al dente pasta).

I'm aiming for almost-too-hard al dente to compensate for any further cooking.

> You can't get an al dente texture with fresh pasta, for example.

I'm Italian and I don't like pasta al dente.

In fact it's a drama that since some years they started making pasta which remains al dente: I usually cook it at least 5 minutes longer than what is written and it is still slightly al dente: very disappointing.

Going by etymology, I would guess it means the former, as "al dente" comes from "Of the tooth"

Also, my feeling is that the definition of "al dente" is a little nebulous.

Pasta pre-soaked in alkaline water will have "al dente" texture, no mush.

Properly made ramen does have noodles with "al dente" texture, not mush.

My work machine is a 2021 M1 Pro that runs just as great as the day I bought it (thanks, Al Dente!).

Little Snitch, Al Dente, Daisy Disk, Crossover, anything from Rogue Amoeba etc.) is that they try a lot harder to integrate well with the system than equivalent freeware apps on Windows.