"sf" ha scritto nel messaggio
, "Giusi" >
> wrote:
>
>>Just bite your pasta a minute or so before the cooking time says. It may
>>be >>what you are looking for. Look for a microscopic line or dot of
>>white in >>the center. That's real al dente.
>
> True.
>
>>Many people are pleasantly shocked when
>>they find out what it really is, and many hate it.
>
> They didn't get it at the correct stage. You need a little dot of> white,
> emphasis on little. If it's bigger, people will crunch the> pasta....
> because most people in the US use dried pasta (as you well> know).

Uh huh. Some just don't like it properly cooked and prefer it flabby and
fat. Most Italians use dried pasta too. The choice of egg pasta is because
it goes with some saucings, and others it doesn't go. Not that many
Italians make eggless hard wheat pasta nowadays. It's so rare they have
festivals at which people demonstrate how it's done.