Achieving the perfect al dente texture in pasta is essential for a restaurant-quality dish. The common practice of throwing pasta at the wall to check if it’s cooked is revealed to be ineffective and misleading. Regardless of how well it's cooked, pasta can stick due to moisture from its starches. Instead, a better method is suggested: breaking a noodle and checking its texture visually and through tasting for a more reliable indicator of doneness.
Pasta will stick whether it's perfectly cooked or undercooked, as its starches take on water, which creates a sticky moisture that binds it to surfaces.
Throwing pasta at the wall to test if it's done is a myth; some pasta types are stickier due to their starches and water temperature, rendering this method unreliable.
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