In
cooking, the adjective al dente (
IPA: ) describes
pasta and (less commonly)
rice that has been cooked so as to be firm but not hard. "Al dente" also describes
vegetables that are cooked to the "tender crisp" phase - still offering resistance to the bite, but cooked through. It is often considered to be the ideal form of cooked pasta. Keeping the pasta firm is especially important in baked or "
al forno" pasta dishes. The term comes from
Italian and means "to the
tooth" or "to the
bite", referring to the need to chew the pasta due to its firmness. The term is also very commonly used as a name for Italian restaurants around the world.
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Italian for 'to the tooth'. It refers to the firm but trender consistency a perfectly (in some opinions) cooked piece of pasta will have.
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