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  7. Foolproof: fish out one of them from the boiling pot and cut it in half.
    If you see inside a white spot, it means that is yet undercooked.
    The exact moment there's no more white in the middle it's called "al dente". If you keep it in the pot, then you are overcooking.
    Just like meat, simple as that.

  9. Usually this requires pasta to have high enough protein content, 14 g / 100 g or above. Low protein content and low quality pasta always goes to mush once it is cooked long enough and removing it early causes it to be snappy.

  17. Two questions, should the sauce then be at a certain temperature to finish it? And doing a "long" pasta (bucatinni, spaghetti etc) is it curse worthy if you split it in two before putting into water, and if so why

  30. One thing my diabetic family members have said is that the more a pasta is cooked, the faster the body converts it to sugars. Overcooked pasta has a higher glycemic index and can spike blood sugar levels quickly as the starch is readily available for conversion to sugars. Al dente or even slightly undercooked pasta doesn't process as fast because the body needs to do more work to convert the starch into a form it can use. High fibre pasta (whole wheat pasta or 'smart' pasta) processes slower as well. Just sharing random info. 🙂

  34. The problem I've always had with the box instructions on al dente pasta is that if you undershoot on al dente, it's literally inedible, which is already something to worry about at altitude here in Colorado.

  37. My nonna, for the record, never just finished it in the pot of sauce. When you're cooking for a family like many Italian pasta days the pot you cook the sauce in isn't usually big enough for that and if you're using a proper sauce this kind of shit doesn't actually do shit.

    What people think is traditional Italian is often just taken from the richest, most pretentious parts of Italy. The working and lower classes did things differently. Especially the older families who didn't actually have much due to the war.

  38. In 2022 took a Cooking For Life program. The chef we had was a nice, obese, black dude with semi broken taste buds. He taught Al Dante and said, it's a misconception that pasta doesn't make you gain weight. I really fought hard to not clap back "so what made you fat?" Was it rude, insulting, ill mannered & funny, yes- but I didn't say it out loud.

  49. This is unrelated to this specific video but Andy, when you tell us to put 500g of anything in a recipe, how are we to eye-ball that amount? I have a scale, but I’m not using it for every recipe, so how does one eye-ball measurements in grams? I find it so easy to measure in cups and teaspoons because most cookware has markings for those measurements, but never for grams.

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