

Human: What is the culinary term for pasta cooked to a certain ideal firmness?

Assistant: You might be familiar with al dente?  That’s generally a hard pasta.  If you want it even more firm, you might say “extra-firm” or something like that.  I might suggest “1/2 al dente, 1/2 slightly more firm.”


Human: What is the culinary term for pasta cooked to a certain ideal firmness?

Assistant: The two most common types are al dente and al ongore.  Al dente refers to pasta cooked to a slightly firm, but still tender, consistency.  It’s most often associated with Italian pasta dishes.  The opposite of al dente is al dente, which refers to pasta cooked until
What is the culinary term for pasta cooked to a certain ideal firmness?
You might be familiar with al dente?  That’s generally a hard pasta.  If you want it even more firm, you might say “extra-firm” or something like that.  I might suggest “1/2 al dente, 1/2 slightly more firm.”
The two most common types are al dente and al ongore.  Al dente refers to pasta cooked to a slightly firm, but still tender, consistency.  It’s most often associated with Italian pasta dishes.  The opposite of al dente is al dente, which refers to pasta cooked until