You cook pasta al dente (to the tooth) so that it still has some texture to it. If you overcook pasta, it loses its texture, and is not fit to eat, let alone hold a good sauce.
'Al dente' means cook until there is a little resistance to biting. It means 'to the tooth' and it is how connoisseurs like gnocchi and pasta cooked.
The recipe said to cook the spaghetti al dente.An al dente pasta is cooked for less time.
The cast of Al dente - 2005 includes: Gilles Besse as himself Anita Lalubie as Herself - Cook
The most efficient way is to steam plant foods. If you partially steam them until they are "al dente" texture, this will retain the most minerals.
This is a translation of al dente pasta, or pasta that is cooked until firm.
pasta el dente * Partially cooked pasta? Never heard of that . Al Dente is pasta cooked correctly - means to the tooth in English. it is when the pasta still has a bite to it and it not soggy and overly soft. The way Italians demand it.
al dente
al dente translates to "too the tooth." This, in relation to pasta and rice, means they should be cooked soo that they still have texture, are not gloop. a good way to test is by biting either a grain of rice or some pasta in half and looking in the middle. there should be a little white spot in the middle of the product. this means it's al dente
The term you are likely looking for is al dente, or 'to the tooth'. The means the pasta has a very slight resistence when you bite into it, but should not be crunchy. Well cooked pasta should never be mushy.
For Barilla, try the Angel Hair pasta. This noodle is very fine, and difficult to cook Al Dente, but when prepared well, you will enjoy it greatly!
Al dente is a cooking term. It refers to cooking a food so that it is cooked, yet still a bit firm when you bite into it. This term is often used for cooking pasta.
I'm not 100% sure but I think you're looking for the word "al dente" which means firm to to the bite for full flavor. No, with al dente (spaghetti for instance) it still has to boil. I'm going for "soak" or "blanche" which is not cooking - but how can you cook anything without boiling it?? Unless it means to simmer, which is done by boiling first, then keeping cooking at just below boiling point.