It seems that the preferred way to cook pasta is 'al dente', but I can't bring myself to make it that way. The texture of it seems too pasty, or chewy. I cook pasta until it has a much lighter texture (I guess mushy is the only way to describe it). I'm sure it's because that's the way my parents cooked it when I was growing up.
Can someone explain the 'al dente' thing to me? I've stopped ordering pasta in restaurants because it's almost always undercooked (unless it's in a baked dish, which seems to negate my aversion). But, I would like to give it a try again with some background as to why it's preferred.
Is it just me, or are there other over-boiled pasta lovers out there?
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