This article possibly contains original research. (August 2014) (Learn how and when to remove this template message)
In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time. Molto al dente is the culinary term for slightly undercooked pasta. 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. When cooking commercial pasta, the al dente phase occurs right after the white of the pasta center disappears.
- "Essentials of Classic Italian Cooking - Marcella Hazan - Google Books". Books.google.com. 2011-07-20. Retrieved 2014-08-18.
- "Al dente: definition of al dente in Oxford dictionary (American English) (US)". Oxforddictionaries.com. 2014-08-11. Retrieved 2014-08-18.
- "Dictionary of Food: International Food and Cooking Terms from A to Z - Charles Sinclair - Google Books". Books.google.com. Retrieved 2014-08-18.
- "Online Etymology Dictionary". Etymonline.com. Retrieved 2014-08-18.
- "Encyclopedia of Contemporary Italian Culture - Google Books". Books.google.com. Retrieved 2014-08-18.
- "Italian Cuisine: A Cultural History - Alberto Capatti, Massimo Montanari - Google Books". Books.google.com. 2013-08-13. Retrieved 2014-08-18.
- "Penne a la vodka Recipe Text | Rouxbe Cooking School". Rouxbe.com. Retrieved 2014-08-18.
- "Glycemic Index and Diabetes: American Diabetes Association®". Diabetes.org. Archived from the original on 2013-10-31. Retrieved 2014-08-18.
|Wikibooks Cookbook has a recipe/module on|
|Look up al dente in Wiktionary, the free dictionary.|