Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Surefire al dente

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ever noticed that if you cook pasta “according to package instructions,” as many recipes indicate, you often wind up with overcooked pasta that’s a bit softer than the ideal toothsome al dente? I have a little tip (that I share with FC Test Kitchen Associate Allison Ehri Kreitler) for cooking pasta to al dente perfection: Always cook it 1 or 2 minutes less than the lowest time indicated on the box. Why? Because that cooking time yields a pasta that’s usually already on the soft side of al dente. Then, chances are you’ll be tossing the pasta with a warm sauce in a skillet, where it will continue to cook. You want to drain your pasta when it’s just shy of al dente to leave some wiggle room for that carryover cooking in the skillet.

Comments

Leave a Comment

Comments

  • vega | 07/16/2009

    I will set my timer for 3 minutes less than the package suggests. I know it will be close then and I start tasting. I can usually tell just by looking at the pasta

  • User avater
    LauraGiannatempo | 02/03/2009

    Hey there--Thanks for your comments. I agree that tasting is the ultimate test for donenes. But for those who like to have a time frame (and sometimes I find that useful if I'm doing other things and might forget about the boiling pasta), I find this useful. And of course, it's only for people who like their pasta al dente. If you like it softer, by all means cook it longer!

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial