Recipes

[timeless]

Let me begin with the fact I'm not Italian and am asking a legitimate question about pasta.

Why should pasta be cooked "Al Dente"?  I've seen this so many times and wondered why.

My family seems to prefer all pasta very soft.

[Sooner]

Italian, Chinese or Spanish, eat what YOU and YOURS like and don't worry about the rest of the world.

I'm Southern and I eat what I like and don't worry about how Yankees eat their cornbread!  

[deepwaterdotter]

I'm a Yankee, but I prefer the taste and texture of southern-style cornbread.  Especially with a little honey drizzled on top.

[Kachina624]

It's a term meaning that it's suitably cooked and ready to eat.  I believe it literally translates to " to the tooth" or the texture is pleasant when eaten.

I'm not Italian either and don't much care for Italian food.

[nikkisaunt1]

The reason Italians cook pasta al dente is that if you over cook the noodles they become too soft to adhere to the sauce.  The reason you have different shaped pasta is that some are for baking, some are for meat sauces, some are for lighter marinaras, etc and the shape takes up the sauce differently.   However, if your family likes pasta soft, then make it like you like it. It's the same way that most Italians don't put cheese on pasta with fish, but those that like it that way, go right ahead!  Enjoy your food! Italians are all about enjoying life, food and family surrounding the table. 

[Carmie]

I am Italian.  Some people prefer pasta to be a little on the  firm side, so personal preference.

Another time to make Al dente pasta would be if you're going to use it in a recipe that will be baked after boiling like lasagne.  If you cook it twice, you have to be careful it won't get mushy.

Even cold pasta dishes like macaroni salad will get mushy if you cook it to the soft stage after sitting in a dressing.

[CalmInHeart]

It's your meal. Cook it however you want.  You don't have to eat it the way Italians or anyone else does. 

For me, I like a bit of firmness without tasting raw. 

[Desertdi]

YES

[Sooner]

Just remember those tomatoes, peppers and a lot of things came from the new world, and I read that pasta originated in China and Arab countries.  So it takes a world doesn't it?  

We're fortunate to have such great Southwest/South American food too!  

[wagirl]

I cook my pasta a little before al dente if I use it in a casserole or such. That way it doesn't get soggy--nothing worse than soggy squishy pasta. Otherwise I cook it just a hair after al dente--and then that depends on what type of pasta I cook--angle hair cooks faster being thin but bow tie pasta takes a little longer being thicker. And just to say--I do not cook pasta in soups that have it as an ingredient---seems to get too soft when re heaing it--I cook it on the side and then add to a soup as needed. Just my little quirk!!