Al dente

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A pot of cooking spaghetti.

In cooking, al dente /ælˈdɛnt/ (Italian pronunciation: [al ˈdɛnte]) describes pasta or rice that is cooked to be firm to the bite.[1][2][3] The etymology is Italian "to the tooth".[4]

In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time.[5][6][6] Molto al dente is the culinary term for slightly undercooked pasta.[1][7] 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.[8] When cooking commercial pasta, the al dente phase occurs right after the white of the pasta center disappears.[3]

See also[edit]


  1. ^ a b "Essentials of Classic Italian Cooking - Marcella Hazan - Google Books". 2011-07-20. Retrieved 2014-08-18.
  2. ^ "Al dente: definition of al dente in Oxford dictionary (American English) (US)". 2014-08-11. Retrieved 2014-08-18.
  3. ^ a b "Dictionary of Food: International Food and Cooking Terms from A to Z - Charles Sinclair - Google Books". Retrieved 2014-08-18.
  4. ^ "Online Etymology Dictionary". Retrieved 2014-08-18.
  5. ^ "Encyclopedia of Contemporary Italian Culture - Google Books". Retrieved 2014-08-18.
  6. ^ a b "Italian Cuisine: A Cultural History - Alberto Capatti, Massimo Montanari - Google Books". 2013-08-13. Retrieved 2014-08-18.
  7. ^ "Penne a la vodka Recipe Text | Rouxbe Cooking School". Retrieved 2014-08-18.
  8. ^ "Glycemic Index and Diabetes: American Diabetes Association®". Archived from the original on 2013-10-31. Retrieved 2014-08-18.

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