The reason it’s so important to get pasta correctly to the al dente stage is explained by the term, which means “to the tooth” or “to the bite”. While soggy, overcooked pasta is bland, ever-so-slightly firmer pasta prompts the diner to chew and gives him/her a better appreciation of the dish’s flavours. My best advice is to cook the pasta slowly – simmering rather than boiling. Keep tasting it regularly and as soon as it’s firm, but not hard and crunchy, you’re there!
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