| al dente |
 Al dente is a culinary term from the Italian and can be translated with: "to the tooth" or "to the bite". Al dente describes the consistency in which noodles (pasta), rice and vegetables are prepared (originally in the italian kitchen). Done, but not too softy, viscous or gets overcooked. Meanwhile "al dente" is an internationally used term, indeed, exclusively covered to italian noodles. On the pasta pack, the cooking time is mostly given, for example, 8-10 minutes.This are things you might want to note: 1. Noodles need place. Only if they can spread out, they do not stick together. Therefore, for 400 grammes of noodles, one should fill a big pot boil with 4 litres of water. Add 4 teaspoon salt. 2. Add noodles in the cooking water and stir immediately. Use timer so you won't forget the noodles. The water must bubble easily during the whole cooking time. 3. Pour noodles on a sieve. Mix immediately with the sauce, because now the noodle surface is porous and bond well with the sauce. If the sauce is served separately, put noodles in a bowl and add a piece of butter or a shot aromatic oil (e.g., olive oil or Basilico). Thus they remain loose.
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