Summary
The article explains that the best way to know when pasta is perfectly cooked is to rely on texture, not just timing. It emphasizes testing pasta a minute or two before the package’s suggested cooking time. Properly cooked pasta should be “al dente,” meaning tender but still firm to the bite, with a slight resistance when chewed. The author advises removing a strand, letting it cool briefly, and tasting it to check doneness. If it feels too hard in the center, it needs more cooking; if it is soft and mushy, it is overcooked. Visual and bite tests ensure ideal results.
The Reluctant Gourmet
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