When is pasta considered 'al dente'?

Pasta is considered 'al dente' when it is firm to the bite. This term translates from Italian to "to the tooth," indicating that the pasta should have a slight resistance when chewed, providing a pleasant texture and mouthfeel. Cooking pasta to this point achieves the ideal balance where it is fully cooked yet retains some firmness, which enhances the overall eating experience.

Cooking pasta beyond this stage results in a mushy texture, which detracts from the dish. Likewise, uncooked pasta would be too hard and inedible, while cold pasta typically does not apply to this classification. The concept of 'al dente' is crucial in culinary practices, particularly in Italian cuisine, where the texture of the pasta plays a significant role in the final dish's quality.