Al dente is Italian for “firm to the bite” and describes the point at which pasta, rice or risotto is cooked through but still offers slight resistance when chewed.

Origin

The term comes from Italian cooking. Pasta cooked al dente keeps its structure, absorbs sauce well and doesn't turn mushy. In risotto, al dente means every grain still has a tender core while the sauce around it is creamy.

How to

Start tasting the pasta a little before the time on the pack and bite a piece in half. A small, pale dot in the centre is fine, but nothing floury or hard. Before draining, set aside a cup of pasta water and toss the pasta with a splash of it in the sauce, so everything binds into a glossy coating.

Common mistake

Pasta left sitting in the colander or pot after draining keeps cooking and quickly turns soft. Toss it straight into the sauce instead.

Related recipes

Salsiccia Pasta with Fennel, Lemon and White Wine, High Protein Spaghetti alle Vongole

Related terms

Blanching, Emulsion, Reduction