Italian cooks define al dente as the cooking point at which the pasta is tender on the outside, but still slightly hard on the inside. Cooking pasta "al dente" is considered more digestible, it does not cause the appearance of glycemic peaks after its consumption and prevents the nutritional properties of the food from being dispersed in the water.
Steps
Step 1. Learn the basics of cooking pasta
The cooking method does not differ from the normal one; it is only time that changes. Follow the directions on the pasta package or read the wikiHow article Cook Pasta.
Step 2. Prepare the pasta as usual
If you wish, add salt to the water.
Some pasta packages report the cooking time to obtain an al dente result. Since the instructions are not always perfect, however, you will have to taste the pasta at regular intervals to find out when it is cooked al dente
Step 3. Start tasting the pasta after 6 or 7 minutes of cooking
At this point it should still be partially tough. Remember to blow on the pasta to cool it before biting it.
Step 4. Continue to taste the pasta every 30 - 60 seconds
In the mouth, the al dente pasta has a firm, not hard consistency. If you wish you can also break a piece of pasta in half, to observe the inner section, the al dente pasta is almost completely cooked, but has a thin central core still partially raw.
Step 5. Drain the pasta as soon as it has reached the correct doneness
Finding the perfect timing will take some practice, but over time you will be able to prepare a plate of pasta al dente as if you were a real chef!
