14th October 2009

Question about Italian cooking terms relating to pasta.?

posted in italian cooking |

I know what "al dente" means, but I’m curious about other ways to cook pasta and the correct terms to refer to these styles.

I suppose since "al dente" is kind of in the middle of the spectrum of firmness when it comes to pasta, the real question is what would you call pasta that is "firmer" than "al dente", and what would you call pasta that is softer than "al dente"?

cruda = not cooked enough

stracotta = over cooked

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This entry was posted on Wednesday, October 14th, 2009 at 10:13 am and is filed under italian cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are currently 3 responses to “Question about Italian cooking terms relating to pasta.?”

Why not let us know what you think by adding your own comment! Your opinion is as valid as anyone elses, so come on... let us know what you think.

  1. 1 On October 14th, 2009, ALEXIS said:

    Under done and over cooked.
    References :

  2. 2 On October 14th, 2009, twoboymom38 said:

    crunchy and mushy
    References :

  3. 3 On October 14th, 2009, mira said:

    cruda = not cooked enough

    stracotta = over cooked
    References :

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