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Pasta cooked 'al dente', am I the only one who doesn't like it that way?

One of the reasons why al dente is lauded is that it preserves the rough texture of the semolina flour - which helps the sauce cling to the pasta and permits it to permeate into it a bit. Overcooking the pasta causes these protein structures to become bloated and collapse, making a smoother texture, so that the sauce slides off the pasta, and sealing shut the surface area, preventing the fuller absorption of flavor into the pasta.

But hey, if you don't like al dente, then you don't like al dente, so it doesn't really matter...

Mar 14, 2008
kafka75 in General Topics