The bite that made pasta famous
“Al dente” literally means “to the tooth” – pasta that still offers a slight resistance rather than going soft in the pot. This philosophy is no mere quirk; it is the very heart of Italian pasta culture.
Pasta that is not overcooked keeps its structure: it does not swell up, it does not lose starch to the water, and it holds every sauce like a fine little coat. In Italy, spaghetti is usually cooked one minute less than the packet suggests – risky for beginners, standard practice for the grandmother.