Giusi wrote:
> "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.
>
>
Well, I will add that I don't like flabby pasta!!!! Ugh.

--
Jean B.