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My new view on pasta texture from a real kitchen moment
I always cooked pasta al dente because every chef I know said it was the only way. In my early years, I never questioned it. Then, during a packed service, I had to make pasta softer for a table with older folks. I was worried it would be mushy, but it turned out great. The sauce coated it perfectly and they cleaned their plates. Now I see that doneness should match the dish and the people eating it. For a heavy ragù, a little extra cook time can be nice. I'm not throwing out the rule, but I think we need to be more open to change.
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kai_perez57mo ago
What if different pasta shapes actually need different cook times to be right? A thick rigatoni can handle being softer without falling apart like a thin spaghetti might. So maybe the al dente rule should factor in the shape too.
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erict787mo ago
Whoa now, hold on a second. I have to strongly disagree here. Al dente isn't just some random rule chefs made up. That texture is the whole point. It gives the pasta structure so it can hold the sauce properly. If you cook it softer, you're just serving a bland, mushy base that falls apart. Cooking for customer requests is one thing, but saying we should change a basic standard is a slippery slope. Next we'll be serving well done steak with ketchup. Some rules exist for a good reason.
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