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Al Dente Pasta
In cooking “al dente” describes pasta that is cooked to be firm to the bite (in Italian "to the tooth.”) In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time. "Molto al dente" is the culinary term for slightly undercooked pasta. Undercooking pasta is used in the first round of cooking, when a pasta dish is going to be cooked twice. The culinary term "al forno" is used for pasta dishes that are cooked twice. When cooking the al dente phase occurs right after the white of the pasta center disappears.