What is the secret to making al dente? I’ve only done it by glorious accident.
Taste as you go. Pull it a little before you think it’s ready. Finish it in the sauce.
Start with the water already boiling, heat on high.
Drop the pasta in the water, make sure it’s fully covered in water. Unless your pot is very big you may have to wait ten seconds for spaghetti to soften and bend it.
Set a timer for 8 minutes (for spaghetti, thicker pasta may take longer)
If the pasta is bad quality, stir after 2 minutes to prevent it from sticking to itself.
When the water boils again you can lower the heat.
Strain as soon as the timer beeps.
Al dente every time.
Elon - why are you cooking by yourself? Just tell your personal chef “al dente or you’re fired” and you’re all good. Every single time.
No secret, just subtract about 1.5 - 2 minutes from the instructions, a bit more if it’s going back into a hot pot
I had some this morning. And every time I think of that stuff on the box - I laugh.
Break it in half, cook it for 13 minutes.
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Trader Joe’s pasta is very good too.
A key thing is to look for 100% hard durum semolina as an ingredient.
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I’m not a coastal elite either. Haha.
“Soft” ?
They’re wrong in a way they can’t understand even if you explain it to them.
Also - related - https://hexbear.net/comment/3957360
I hate pasta and if I have to eat it I take overcooked angel hair every time
al dente sucks
