On Sunday, November 4, 2018 at 9:12:53 AM UTC-6, Gary wrote:
> Pamela wrote:
> >
> > How can "ready pasta" be truly al dente? Ugh.

Not likely. That's why I don't care for prepared baked beans in a can! Mush! :-(



> It wouldn't be al dente at all but I laugh at this fascination
> about "al dente." I have absolutely no problem with soft pasta. I
> make my own pasta maybe half the time and best thing to do is
> cook it within an hour or so. The fresh pasta is still soft,
> cooks very quickly and certainly never al dente. It's the best in
> the universe and that's why I even bother to make it. The fresh
> taste and mouth feel is so much superior, imo.

I can ONLY imagine! I've never has freshly-made pasta. The "el dente" comes FROM the drying of the pasta because to be nonperishable it MUST BE DRIED all the way to the core!


>
> That dry pasta sold is mostly a stale mess. Takes long to cook
> just for rehydration. Get tired of waiting forever for it to
> cook? Just take it out early and proclaim you like al dente. No
> thanks.

I've never had fresh, so I do the best I can with dried.

John Kuthe...