Al dente is an Italian expression that literally means ‘to the bite’ or ‘on the tooth’. It describes the ideal degree of doneness for pasta, rice and risotto: soft and creamy on the outside, but still with a slight, pleasant bite at the centre.

With homemade ravioli, al dente means that the pasta dough retains its shape, is supple and still offers a slight resistance when chewed – neither falling apart nor too firm. Fresh pasta cooks much faster than dried pasta: 2 to 4 minutes in boiling salted water is often sufficient.

This texture is not just a matter of taste, but also has nutritional relevance: carbohydrates cooked al dente have a lower glycaemic index than those cooked until soft and keep you feeling full for longer – ideal for a balanced, flexitarian diet.

Alternative: wholemeal pasta or spelt flour in the pasta dough naturally offer more bite and additional nutrients.