Al dente

In cooking, al dente /ælˈdɛnteɪ/ (Italian pronunciation: [al ˈdɛnte]) describes pasta or rice that is cooked to be firm to the bite.[1][2][3] The etymology is Italian "to the tooth".[4]

For the 1998 short film, see Al Dente (film).
A pot of cooking spaghetti.

In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time.[5][6][6] Molto al dente is the culinary term for slightly undercooked pasta.[1][7] Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice.

According to the American Diabetes Association, pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft.[8] When cooking commercial pasta, the al dente phase occurs right after the white of the pasta center disappears.[3]

See also

References
  1. "Essentials of Classic Italian Cooking - Marcella Hazan - Google Books". Books.google.com. 2011-07-20. Retrieved 2014-08-18.
  2. "Al dente: definition of al dente in Oxford dictionary (American English) (US)". Oxforddictionaries.com. 2014-08-11. Retrieved 2014-08-18.
  3. "Dictionary of Food: International Food and Cooking Terms from A to Z - Charles Sinclair - Google Books". Books.google.com. Retrieved 2014-08-18.
  4. "Online Etymology Dictionary". Etymonline.com. Retrieved 2014-08-18.
  5. "Encyclopedia of Contemporary Italian Culture - Google Books". Books.google.com. Retrieved 2014-08-18.
  6. "Italian Cuisine: A Cultural History - Alberto Capatti, Massimo Montanari - Google Books". Books.google.com. 2013-08-13. Retrieved 2014-08-18.
  7. "Penne a la vodka Recipe Text | Rouxbe Cooking School". Rouxbe.com. Retrieved 2014-08-18.
  8. "Glycemic Index and Diabetes: American Diabetes Association®". Diabetes.org. Archived from the original on 2013-10-31. Retrieved 2014-08-18.
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