>

Italian Canadian. Sure I was born here, but my ethnic background is Italian.
You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP. >

I like what people call "overcooked" >

Peasant >

lmaoooo read it in Rowan from VLDL's voice >

Perfect! That’s how I said it! >

Undercooked and overcooked pasta are terrible. We need a balance :) >

The reAl Dente 🤓 >

This is one of the few truly unpopular opinions I have read in this sub, congrats!! >

Cause he's misguided. He only cooked half the recipe. >

Al dente is great because the next day, it's still structurally ok to eat and not paste. >

softs are even better the next day >

“Softs” 😅 >

Ferrari be putting on the wrong softs after this >

It depends on what you're making.  (Nuance?!)
Are you making an Eastern European dish?  Kugel?  Stroganoff?  Yeah, make that pasta a bit softer.  Are you making a pasta bake?  Lasagna?  Baked Ziti?  Yeah, the standard is softer because al dente is nearly impossible.
But if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me. >

I can see your hands talking on the last sentence. >

overcooked pasta is terrible. >

well, I love it the most >

Pasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations. >

If only us italians started writing "yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth" instead of complaining about everything
Idk being informative is way different than being annoying,and talking about food it's easy to slip into the latter >

You are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. 
Al dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta >

Italian here.
My parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata. >

You are Canadian, not Italian