1Al Dente Is the Only Way

Overcooked pasta is a disaster in Italian kitchens. The only correct way to cook pasta is al dente — “to the tooth” — meaning it should still have a slight bite in the center. This texture isn’t just about preference; it’s about tradition, digestion, and the way pasta interacts with sauce.
Al dente pasta holds its shape better, absorbs sauce more evenly, and — fun fact — has a lower glycemic index than mushy pasta. Italians will start tasting pasta a minute or two before the package says it’s ready. When it’s al dente, it’s done — no further questions.

 

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