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> Completely agree, and with the cream sauces too. I also like soggy fries so what do I know	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way" ]
> Fresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most "authentic" way to cook pasta is on the softer side, like fresh pasta.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know" ]
> ok, I'm now curious to try fresh pasta. But I'll probably still overlook it	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta." ]
> Undercooked pasta it's not good, I agree, but it's not what "al dente" means. You overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best. Edit: supposed to be traditionally, it's not a sacred law.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it" ]
> damn, I was about to argue on "supposed" part	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law." ]
> Overcooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part" ]
> I’m with you OP. I like my pasta actually cooked.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food." ]
> Overcooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked." ]
> Depends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth." ]
> There's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the "chewy" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that." ]
> I've had proper pasta at restoraunts. I still prefer it softer	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc." ]
> That's great, I know it just comes down to personal preference for texture.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer" ]
> There are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture." ]
> my way is: cook to softness, finish in the sause to supersoftness	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce." ]
> Disgusting, I'd just throw it away at that point. You have my upvote	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness" ]
> Maybe you don’t actually know what Al dente is? It’s not undercooked	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote" ]
> It should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked" ]
> my perfect consistency is super soft.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency." ]
> I undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft." ]
> Overcooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water." ]
> It's cooking. As an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the "I think that's out of wack" way, in the "your technique is bad" way).	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it" ]
> The point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way)." ]
> If you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example. Also if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of "crookedness"	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce." ]
> Ew	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"" ]
> hehe	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw" ]
> “Undercooked” you mean properly cooked. Clearly.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe" ]
> I don't care if it's properly, I don't like it	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly." ]
> Did a baby write this	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it" ]
> I'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this" ]
> That combination does sound amazing! Really salt and butter and anything is top tier in my opinion.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter" ]
> sooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion." ]
> Cook in milk? Like, boil milk and put pasta in?	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft" ]
> I completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?" ]
> I think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it." ]
> I'm with you on that one. I absolutely hate al dente!	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something." ]
> "Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’" - Barilla Pasta	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!" ]
> yeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta" ]
> 'To the tooth'...	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft" ]
> As someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'..." ]
> Brb, gonna make a post about how almost raw pasta is superior /j I cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta." ]
> Disgusting lol. Overcooked pasta is disgusting.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me" ]
> Jesus christ, fine, take the upvote you monster with baby teeth	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting." ]
> shank you sho mush!	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth" ]
> Totally understand and agree. First, i don't like undercooked pasta. Second, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. So well-cooked pasta it is, and not very often anymore, anyway.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!" ]
> 100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway." ]
> Most pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross." ]
> yessss, lovely!	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess." ]
> Blech! I mean you do you but, yuck.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!" ]
> yuck	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck." ]
> It's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck" ]
> Dishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do." ]
> I like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water" ]
> Al dente is not undercooked. It's cooked just right	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment." ]
> I like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right" ]
> Bro, you're supposed to leave half cooked so you can FINISH cooking it later	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time" ]
> I finish later after it's soft, and now it's super soft as I like it	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later" ]
> It sounds like you just want porridge.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it" ]
> no, it tastes different	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge." ]
> People never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. It's hilarious to me when I get crunchy macaroni and the cook is like, "ey that's the Italian way!! 🤌🤌🤌"	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different" ]
> 😄	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"" ]
> so you telling me you like soggy noodles?	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄" ]
> I totally agree. What most consider "al dente" is a little firm for my preference. I am talking about the end result, I understand how after cook works. Whenever I share this opinion the immediate reply is always "Oh so you like it mushy." Fuck no. There is a happy medium between what is commonly considered "al dente" and mushy. And that is perfectly cooked pasta.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?" ]
> Al dente is not undercooked by definition. It's exactly how it's supposed to be.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta." ]
> you lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be." ]
> my MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure" ]
> My Italian grandma would start twitching and yelling if she read this.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no." ]
> This is unpopular because it's just plain wrong	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this." ]
> Al dente doesn't mean undercooked	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong" ]
> "Soft as your mamas boob" is my new favourite unit of measurement thank you	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked" ]
> I 100% agree, I always add 2 minutes to what the package says	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you" ]
> Al dente =/= undercooked	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says" ]
> Al denete is just what you say you you fucked up and undercooked your pasta.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked" ]
> al dente is the most disgusting texture I can imagine. I imagine the same people like crunchy undercooked rice	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked", ">\n\nAl denete is just what you say you you fucked up and undercooked your pasta." ]
> Take my upvote, you sick bastard.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked", ">\n\nAl denete is just what you say you you fucked up and undercooked your pasta.", ">\n\nal dente is the most disgusting texture I can imagine. I imagine the same people like crunchy undercooked rice" ]
> OP definitely not Italian	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked", ">\n\nAl denete is just what you say you you fucked up and undercooked your pasta.", ">\n\nal dente is the most disgusting texture I can imagine. I imagine the same people like crunchy undercooked rice", ">\n\nTake my upvote, you sick bastard." ]
> Gross go eat boiled okra if you want mush	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked", ">\n\nAl denete is just what you say you you fucked up and undercooked your pasta.", ">\n\nal dente is the most disgusting texture I can imagine. I imagine the same people like crunchy undercooked rice", ">\n\nTake my upvote, you sick bastard.", ">\n\nOP definitely not Italian" ]
> I bet you give a good gummer	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked", ">\n\nAl denete is just what you say you you fucked up and undercooked your pasta.", ">\n\nal dente is the most disgusting texture I can imagine. I imagine the same people like crunchy undercooked rice", ">\n\nTake my upvote, you sick bastard.", ">\n\nOP definitely not Italian", ">\n\nGross go eat boiled okra if you want mush" ]
> You undercook it a little on purpose because it cooks further from whatever sauce you use or if you bake it. You don't want overcooked mushy pasta.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked", ">\n\nAl denete is just what you say you you fucked up and undercooked your pasta.", ">\n\nal dente is the most disgusting texture I can imagine. I imagine the same people like crunchy undercooked rice", ">\n\nTake my upvote, you sick bastard.", ">\n\nOP definitely not Italian", ">\n\nGross go eat boiled okra if you want mush", ">\n\nI bet you give a good gummer" ]
> Pasta al dente is the way, is more likely to be unpopular.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked", ">\n\nAl denete is just what you say you you fucked up and undercooked your pasta.", ">\n\nal dente is the most disgusting texture I can imagine. I imagine the same people like crunchy undercooked rice", ">\n\nTake my upvote, you sick bastard.", ">\n\nOP definitely not Italian", ">\n\nGross go eat boiled okra if you want mush", ">\n\nI bet you give a good gummer", ">\n\nYou undercook it a little on purpose because it cooks further from whatever sauce you use or if you bake it. You don't want overcooked mushy pasta." ]
> then whyyy does every recipe says "al dente", and never say "make it soft"	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked", ">\n\nAl denete is just what you say you you fucked up and undercooked your pasta.", ">\n\nal dente is the most disgusting texture I can imagine. I imagine the same people like crunchy undercooked rice", ">\n\nTake my upvote, you sick bastard.", ">\n\nOP definitely not Italian", ">\n\nGross go eat boiled okra if you want mush", ">\n\nI bet you give a good gummer", ">\n\nYou undercook it a little on purpose because it cooks further from whatever sauce you use or if you bake it. You don't want overcooked mushy pasta.", ">\n\nPasta al dente is the way, is more likely to be unpopular." ]
> because soft pasta sucks and yours is an unpopular opinion lmao what kind of question is that	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked", ">\n\nAl denete is just what you say you you fucked up and undercooked your pasta.", ">\n\nal dente is the most disgusting texture I can imagine. I imagine the same people like crunchy undercooked rice", ">\n\nTake my upvote, you sick bastard.", ">\n\nOP definitely not Italian", ">\n\nGross go eat boiled okra if you want mush", ">\n\nI bet you give a good gummer", ">\n\nYou undercook it a little on purpose because it cooks further from whatever sauce you use or if you bake it. You don't want overcooked mushy pasta.", ">\n\nPasta al dente is the way, is more likely to be unpopular.", ">\n\nthen whyyy does every recipe says \"al dente\", and never say \"make it soft\"" ]
> wait. I'm confused with your wording	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked", ">\n\nAl denete is just what you say you you fucked up and undercooked your pasta.", ">\n\nal dente is the most disgusting texture I can imagine. I imagine the same people like crunchy undercooked rice", ">\n\nTake my upvote, you sick bastard.", ">\n\nOP definitely not Italian", ">\n\nGross go eat boiled okra if you want mush", ">\n\nI bet you give a good gummer", ">\n\nYou undercook it a little on purpose because it cooks further from whatever sauce you use or if you bake it. You don't want overcooked mushy pasta.", ">\n\nPasta al dente is the way, is more likely to be unpopular.", ">\n\nthen whyyy does every recipe says \"al dente\", and never say \"make it soft\"", ">\n\nbecause soft pasta sucks and yours is an unpopular opinion lmao what kind of question is that" ]
> Tell me you're American without actually saying it.	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked", ">\n\nAl denete is just what you say you you fucked up and undercooked your pasta.", ">\n\nal dente is the most disgusting texture I can imagine. I imagine the same people like crunchy undercooked rice", ">\n\nTake my upvote, you sick bastard.", ">\n\nOP definitely not Italian", ">\n\nGross go eat boiled okra if you want mush", ">\n\nI bet you give a good gummer", ">\n\nYou undercook it a little on purpose because it cooks further from whatever sauce you use or if you bake it. You don't want overcooked mushy pasta.", ">\n\nPasta al dente is the way, is more likely to be unpopular.", ">\n\nthen whyyy does every recipe says \"al dente\", and never say \"make it soft\"", ">\n\nbecause soft pasta sucks and yours is an unpopular opinion lmao what kind of question is that", ">\n\nwait. I'm confused with your wording" ]
> Hahaha I'm Russian	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked", ">\n\nAl denete is just what you say you you fucked up and undercooked your pasta.", ">\n\nal dente is the most disgusting texture I can imagine. I imagine the same people like crunchy undercooked rice", ">\n\nTake my upvote, you sick bastard.", ">\n\nOP definitely not Italian", ">\n\nGross go eat boiled okra if you want mush", ">\n\nI bet you give a good gummer", ">\n\nYou undercook it a little on purpose because it cooks further from whatever sauce you use or if you bake it. You don't want overcooked mushy pasta.", ">\n\nPasta al dente is the way, is more likely to be unpopular.", ">\n\nthen whyyy does every recipe says \"al dente\", and never say \"make it soft\"", ">\n\nbecause soft pasta sucks and yours is an unpopular opinion lmao what kind of question is that", ">\n\nwait. I'm confused with your wording", ">\n\nTell me you're American without actually saying it." ]
> Dubious!	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked", ">\n\nAl denete is just what you say you you fucked up and undercooked your pasta.", ">\n\nal dente is the most disgusting texture I can imagine. I imagine the same people like crunchy undercooked rice", ">\n\nTake my upvote, you sick bastard.", ">\n\nOP definitely not Italian", ">\n\nGross go eat boiled okra if you want mush", ">\n\nI bet you give a good gummer", ">\n\nYou undercook it a little on purpose because it cooks further from whatever sauce you use or if you bake it. You don't want overcooked mushy pasta.", ">\n\nPasta al dente is the way, is more likely to be unpopular.", ">\n\nthen whyyy does every recipe says \"al dente\", and never say \"make it soft\"", ">\n\nbecause soft pasta sucks and yours is an unpopular opinion lmao what kind of question is that", ">\n\nwait. I'm confused with your wording", ">\n\nTell me you're American without actually saying it.", ">\n\nHahaha I'm Russian" ]
> сомневайся сколько влезет))	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked", ">\n\nAl denete is just what you say you you fucked up and undercooked your pasta.", ">\n\nal dente is the most disgusting texture I can imagine. I imagine the same people like crunchy undercooked rice", ">\n\nTake my upvote, you sick bastard.", ">\n\nOP definitely not Italian", ">\n\nGross go eat boiled okra if you want mush", ">\n\nI bet you give a good gummer", ">\n\nYou undercook it a little on purpose because it cooks further from whatever sauce you use or if you bake it. You don't want overcooked mushy pasta.", ">\n\nPasta al dente is the way, is more likely to be unpopular.", ">\n\nthen whyyy does every recipe says \"al dente\", and never say \"make it soft\"", ">\n\nbecause soft pasta sucks and yours is an unpopular opinion lmao what kind of question is that", ">\n\nwait. I'm confused with your wording", ">\n\nTell me you're American without actually saying it.", ">\n\nHahaha I'm Russian", ">\n\nDubious!" ]
> AGREED. I dont need crunch in my pasta wtf	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked", ">\n\nAl denete is just what you say you you fucked up and undercooked your pasta.", ">\n\nal dente is the most disgusting texture I can imagine. I imagine the same people like crunchy undercooked rice", ">\n\nTake my upvote, you sick bastard.", ">\n\nOP definitely not Italian", ">\n\nGross go eat boiled okra if you want mush", ">\n\nI bet you give a good gummer", ">\n\nYou undercook it a little on purpose because it cooks further from whatever sauce you use or if you bake it. You don't want overcooked mushy pasta.", ">\n\nPasta al dente is the way, is more likely to be unpopular.", ">\n\nthen whyyy does every recipe says \"al dente\", and never say \"make it soft\"", ">\n\nbecause soft pasta sucks and yours is an unpopular opinion lmao what kind of question is that", ">\n\nwait. I'm confused with your wording", ">\n\nTell me you're American without actually saying it.", ">\n\nHahaha I'm Russian", ">\n\nDubious!", ">\n\nсомневайся сколько влезет))" ]
>	[ "You undercooked the pasta so that it can finish cooking in its own heat after you drain the water...You aren't meant to eat undercooked pasta, OP.", ">\n\nI like what people call \"overcooked\"", ">\n\nPeasant", ">\n\nlmaoooo read it in Rowan from VLDL's voice", ">\n\nPerfect! That’s how I said it!", ">\n\nUndercooked and overcooked pasta are terrible. We need a balance :)", ">\n\nThe reAl Dente 🤓", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub, congrats!!", ">\n\nCause he's misguided. He only cooked half the recipe.", ">\n\nAl dente is great because the next day, it's still structurally ok to eat and not paste.", ">\n\nsofts are even better the next day", ">\n\n“Softs” 😅", ">\n\nFerrari be putting on the wrong softs after this", ">\n\nIt depends on what you're making. (Nuance?!)\nAre you making an Eastern European dish? Kugel? Stroganoff? Yeah, make that pasta a bit softer. Are you making a pasta bake? Lasagna? Baked Ziti? Yeah, the standard is softer because al dente is nearly impossible.\nBut if you're just doing aglio e olio, and you cremate that pasta, you're fucking dead to me.", ">\n\nI can see your hands talking on the last sentence.", ">\n\novercooked pasta is terrible.", ">\n\nwell, I love it the most", ">\n\nPasta cooked to aldente is meant to be finished intnhe sauce. People have misuderstood this italian cooking instruction for generations.", ">\n\nIf only us italians started writing \"yo we actually put it in the sauce after cooking it halfway through,we don't have steel teeth\" instead of complaining about everything\nIdk being informative is way different than being annoying,and talking about food it's easy to slip into the latter", ">\n\nYou are supposed to cook to al dente, reserve some of the cooking water, drain the rest, add sauce and reserved water, and CONTINUE COOKING UNTIL THE SAUCE STICKS TO THE PASTA. \nAl dente is just before perfectly cooked pasta so you can finish cooking it in the sauce so that all the pasta is covered and you don’t have bare pasta", ">\n\nItalian here.\nMy parents were born in Italy before coming to Canada later on. I grew up on pasta, and the only time it's ever al dente (and very light on the al dente side, if anyone can audibly crunch their pasta then they're doing al dente wrong) is when it was made with most types of red sauce. Typically pasta arrabiata.", ">\n\nYou are Canadian, not Italian", ">\n\nItalian Canadian. Sure I was born here, but my ethnic background is Italian.", ">\n\nSo just Canadian really, most Italian people eat pasta al dente not pasta scotta (not pasta e scotta). Al dente has never been able to crunch on the pasta, that is raw, al dente is when it is somewhat more hard than soft but absolutely not crunchy.", ">\n\nThis is one of the few truly unpopular opinions I have read in this sub,", ">\n\nWhat is? Saying that someone born in Canada, who doesn't speak Italian or follow Italian culture etc isn't Italian?", ">\n\nYou're making a lot of assumptions. How do you know whether or not they speak Italian or follow Italian culture? Even if they don't, both of their parents are Italian, which makes them first-generation Italian-Canadian. \nIt's not like they're claiming to be Italian when their great grandparents were the Italian immigrants. In terms of genetics, assuming both oarents are full blooded Italian, so is their child. Place of birth doesn't change the genetics.", ">\n\nBecause I asked, and they responded. \nAnd genetics doesn't change ethnicity.", ">\n\nTheir genetics actually match their ethnicity. Definition of ethnicity: \"the quality or fact of belonging to a population group or subgroup made up of people who share a common cultural background or descent.\" \nGenetics don't change nationality. This person is genetically and ethnically Italian.", ">\n\nThat is one definition of ethnicity, and in both my anthropology and sociology classes we did not define it as genetic.\nI too can pull different definitions that agree with me such as:\n\"a social group that shares a common and distinctive culture, religion, language, or the like:\"\nIn some cases, genetics or race can play a part in ethnicity but it is not a necessary or sufficient requirement for ethnicity. Even in your own quote, it says or, meaning that descent can be considered but not necessarily. The person I replied to does not share a cultural background but does share descent. \nPersonally, since I have taken a few university classes on this, I lean towards a definition which does not include genetics as that is a very iffy and weak way of definition ethnicity, especially when it is so frequently used by far-right politicians in denying 2nd generation migrants their identity. \nYou act like there is one agreed upon definition for this, but there isn't. You are free to use that definition if you like but I personally disagree with it.", ">\n\nHard agree.\nI hate undercooked pasta.", ">\n\nSo basically you overcook your pasta.", ">\n\nyes, and it's awesome!", ">\n\nNot exactly. Feels like a wet noodle to me.", ">\n\nThat's exactly what pasta is", ">\n\nlol speaking some truth here", ">\n\num that last part.....", ">\n\nwhat? sauses with creamy texture, based on cream or butter or milk", ">\n\nNah but why am I al dente rn", ">\n\nya nasty", ">\n\nWell this belongs here, congrats!", ">\n\nNot sure how unpopular this actually is considering it's been posted several times. I also know people that love soggy, disgusting shit.\nThe jury is divided.", ">\n\nYou might not be cooking it properly then. Al dente is supposed to be cooked with a bit of a toothsome bite that will eventually cook with the residual heat once drained. Same way you pull meat out of the oven/pan when it's about 5 degrees below where you want it. \nYou could be massively undercooking your pasta, or you could just really be the kind of monster who enjoys overcooked pasta. We may never know haha.", ">\n\nI'm afraid I'm that monster that enjoys overcooked pasta...", ">\n\nYour opinion is bad. Have an upvote.", ">\n\nthanks! I'll eat a spoon of my pasta in your name", ">\n\nA spoon to eat pasta? Now Im double-y triggered!", ">\n\nit's more grabbable with a table spoon.\noh, and.. I break spaghetti. but that's not what the post is about", ">\n\nI break spaghetti too. That way I don't have to boil as much water. Also, my kids make less of a mess that way", ">\n\nCompletely agree, and with the cream sauces too. I also like soggy fries so what do I know", ">\n\nFresh pasta doesn't get al dente. It's only box pasta, which has been dried out and hardened, that can be cooked al dente. The most \"authentic\" way to cook pasta is on the softer side, like fresh pasta.", ">\n\nok, I'm now curious to try fresh pasta. But I'll probably still overlook it", ">\n\nUndercooked pasta it's not good, I agree, but it's not what \"al dente\" means.\nYou overcooked it, it's not how it supposed to be, for this reason it is specified in recipes, but this doesn't mean that you have to like it and you are obviously free to eat your pasta as you like best.\nEdit: supposed to be traditionally, it's not a sacred law.", ">\n\ndamn, I was about to argue on \"supposed\" part", ">\n\nOvercooked pasta is the best and Italian North Americans are the most annoying group of people on earth about their food.", ">\n\nI’m with you OP. I like my pasta actually cooked.", ">\n\nOvercooked pasta with creamy sauce is just garlicy gruel. Take my upvote. I hope you get some false teeth.", ">\n\nDepends. Mac n cheese i like my pasta overcooked. However I like texture to my pasta otherwise. But hey. It is an unpopular and I will commend you for that.", ">\n\nThere's a really fine line for what makes a perfect Al dente pasta. It can't be crunchy, but it has to be just a touch firm. Almost to the \"chewy\" point with the slightest bit of hold. At least when I make Hamburger Helper, Lipton soup, egg casserole, etc.", ">\n\nI've had proper pasta at restoraunts. I still prefer it softer", ">\n\nThat's great, I know it just comes down to personal preference for texture.", ">\n\nThere are instructions on the pasta pack. Cook to that time -1 or -2 minutes. Finish in the sauce.", ">\n\nmy way is: cook to softness, finish in the sause to supersoftness", ">\n\nDisgusting, I'd just throw it away at that point. You have my upvote", ">\n\nMaybe you don’t actually know what Al dente is? It’s not undercooked", ">\n\nIt should have bounce not chewy, not soggy. Stand over the pot and test until its perfect consistency.", ">\n\nmy perfect consistency is super soft.", ">\n\nI undercook my pasta a bit so I can finish cooking it in the sauce and infuse the flavor and thicken the sauce/make it stick to the pasta better while also adding some of the cooking water.", ">\n\nOvercooked pasta remind me of my middle school lunch, thus automatically sparks happy memories whenever I eat it", ">\n\nIt's cooking.\nAs an Italian-American, what most people consider to be sacred Italian tradition is actually stuff that early Italian-Americans came up with. In Italy, al dente is used for pasta with red sauce. And I must strongly emphasize: it's al dente out of the water. Not al dente on the plate. By the time it's on the plate, it should be softer. If it isn't, you've done something wrong (not in the \"I think that's out of wack\" way, in the \"your technique is bad\" way).", ">\n\nThe point of the pasta being al dente is that its supposed to be finished when you combine it with the sauce.", ">\n\nIf you prefer pasta cooked beyond al dente that's fine, but don't call it undercooked, it's just different like a rare steak Vs a medium rare steak for example.\nAlso if every recipe is telling you to use Al dente pasta you need to get better recipes, Al dente is absolutely my go to if I'm just cooking for myself without a recipe but different recipes by different chefs will very often call for a wide variety of different levels of \"crookedness\"", ">\n\nEw", ">\n\nhehe", ">\n\n“Undercooked” you mean properly cooked. Clearly.", ">\n\nI don't care if it's properly, I don't like it", ">\n\nDid a baby write this", ">\n\nI'm 32😂 but... have you ever tried sweet soft noodles in milk? like a noodle soup, but milk+sugar+salt+butter", ">\n\nThat combination does sound amazing! Really salt and butter and anything is top tier in my opinion.", ">\n\nsooo, would you try sweet milk noodle soup? just cook your noodles in milk instead of water. and the way I like it, is REALLY soft", ">\n\nCook in milk? Like, boil milk and put pasta in?", ">\n\nI completely agree. I have so much respect for Italian culture, but I don't want chewy pasta. It's just not the right texture to me. And the thing is, every Italian restaurant I've been to serves it perfectly, not too soft, not too hard, but what people are describing as al dente is fucking undercooked and that's it.", ">\n\nI think the Italian restaurants are probably serving it mostly al dente. Al dente doesn't mean it's crunchy or something.", ">\n\nI'm with you on that one. I absolutely hate al dente!", ">\n\n\"Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’\" - Barilla Pasta", ">\n\nyeah, I had to cook my pasta al dente when I had a gestational diabetes. After birth, I got back to soft", ">\n\n'To the tooth'...", ">\n\nAs someone who has texture sensory issues with food. I agree. Pasta should be soft... not mushy.... soft... i dont like dense undercook pasta.", ">\n\nBrb, gonna make a post about how almost raw pasta is superior /j\nI cannot eat anything that's overcooked or in case of pasta, even cooked on point is too soft for me", ">\n\nDisgusting lol. Overcooked pasta is disgusting.", ">\n\nJesus christ, fine, take the upvote you monster with baby teeth", ">\n\nshank you sho mush!", ">\n\nTotally understand and agree.\nFirst, i don't like undercooked pasta. \nSecond, even if I did, i couldn't eat undercooked pasta without being violently sick the second after. \nSo well-cooked pasta it is, and not very often anymore, anyway.", ">\n\n100% agree. I never got the al dente thing. Why would I want almost-crunchy pasta? Gross.", ">\n\nMost pasta around here is way over cooked to the point where you can’t hardly tell where one noodle ends and the next begins. It’s just a mushy mess.", ">\n\nyessss, lovely!", ">\n\nBlech! I mean you do you but, yuck.", ">\n\nyuck", ">\n\nIt's a standard because the pasta continues to cook unless you run it under cold water. Which is also something you shouldn't do.", ">\n\nDishonor on you, dishonor on your cow. Truly disgusting. I bet you like runny mashed potatoes and eat cereal with water", ">\n\nI like my potatoes slightly undermashed, with feelable potato particles. I like my cereal with milk or yogurt. My cow likes your comment.", ">\n\nAl dente is not undercooked. It's cooked just right", ">\n\nI like overcooked pasta too 😅 every now and then I like the chew of Al dente but I like the softs most of the time", ">\n\nBro, you're supposed to leave half cooked so you can FINISH cooking it later", ">\n\nI finish later after it's soft, and now it's super soft as I like it", ">\n\nIt sounds like you just want porridge.", ">\n\nno, it tastes different", ">\n\nPeople never realise they're meant to cook pasta 80% of the way and let the heat of the sauce finish the job. \nIt's hilarious to me when I get crunchy macaroni and the cook is like, \"ey that's the Italian way!! 🤌🤌🤌\"", ">\n\n😄", ">\n\nso you telling me you like soggy noodles?", ">\n\nI totally agree. What most consider \"al dente\" is a little firm for my preference. I am talking about the end result, I understand how after cook works.\nWhenever I share this opinion the immediate reply is always \"Oh so you like it mushy.\"\nFuck no. There is a happy medium between what is commonly considered \"al dente\" and mushy. And that is perfectly cooked pasta.", ">\n\nAl dente is not undercooked by definition. It's exactly how it's supposed to be.", ">\n\nyou lack sophistication........ a sophistication that only mouth fighting a bunch of strong noodles can cure", ">\n\nmy MIL will boil pasta, no matter the kind, for THIRTY MINUTES. I know that probably isn't what you meant but it's what this post reminded me of, so ew. no.", ">\n\nMy Italian grandma would start twitching and yelling if she read this.", ">\n\nThis is unpopular because it's just plain wrong", ">\n\nAl dente doesn't mean undercooked", ">\n\n\"Soft as your mamas boob\" is my new favourite unit of measurement thank you", ">\n\nI 100% agree, I always add 2 minutes to what the package says", ">\n\nAl dente =/= undercooked", ">\n\nAl denete is just what you say you you fucked up and undercooked your pasta.", ">\n\nal dente is the most disgusting texture I can imagine. I imagine the same people like crunchy undercooked rice", ">\n\nTake my upvote, you sick bastard.", ">\n\nOP definitely not Italian", ">\n\nGross go eat boiled okra if you want mush", ">\n\nI bet you give a good gummer", ">\n\nYou undercook it a little on purpose because it cooks further from whatever sauce you use or if you bake it. You don't want overcooked mushy pasta.", ">\n\nPasta al dente is the way, is more likely to be unpopular.", ">\n\nthen whyyy does every recipe says \"al dente\", and never say \"make it soft\"", ">\n\nbecause soft pasta sucks and yours is an unpopular opinion lmao what kind of question is that", ">\n\nwait. I'm confused with your wording", ">\n\nTell me you're American without actually saying it.", ">\n\nHahaha I'm Russian", ">\n\nDubious!", ">\n\nсомневайся сколько влезет))", ">\n\nAGREED. I dont need crunch in my pasta wtf" ]
This is a friendly reminder to read our rules. Remember, /r/Showerthoughts is for showerthoughts, not "thoughts had in the shower!" (For an explanation of what a "showerthought" is, please read this page.) Rule-breaking posts may result in bans.	[]
> Idk if i see a 5 star review i then check the review count as well.	[ "This is a friendly reminder to read our rules.\nRemember, /r/Showerthoughts is for showerthoughts, not \"thoughts had in the shower!\"\n(For an explanation of what a \"showerthought\" is, please read this page.)\nRule-breaking posts may result in bans." ]
> Wow 5 stars! Oh it has only one review and it's written by their company. 4.7 stars with 2,000 reviews? Absolutely!	[ "This is a friendly reminder to read our rules.\nRemember, /r/Showerthoughts is for showerthoughts, not \"thoughts had in the shower!\"\n(For an explanation of what a \"showerthought\" is, please read this page.)\nRule-breaking posts may result in bans.", ">\n\nIdk if i see a 5 star review i then check the review count as well." ]
> Itt: reddit discovers the concept of sample size.	[ "This is a friendly reminder to read our rules.\nRemember, /r/Showerthoughts is for showerthoughts, not \"thoughts had in the shower!\"\n(For an explanation of what a \"showerthought\" is, please read this page.)\nRule-breaking posts may result in bans.", ">\n\nIdk if i see a 5 star review i then check the review count as well.", ">\n\nWow 5 stars! Oh it has only one review and it's written by their company. 4.7 stars with 2,000 reviews? Absolutely!" ]
> All 2000 were given away free to review.	[ "This is a friendly reminder to read our rules.\nRemember, /r/Showerthoughts is for showerthoughts, not \"thoughts had in the shower!\"\n(For an explanation of what a \"showerthought\" is, please read this page.)\nRule-breaking posts may result in bans.", ">\n\nIdk if i see a 5 star review i then check the review count as well.", ">\n\nWow 5 stars! Oh it has only one review and it's written by their company. 4.7 stars with 2,000 reviews? Absolutely!", ">\n\nItt: reddit discovers the concept of sample size." ]
> Or they're bots	[ "This is a friendly reminder to read our rules.\nRemember, /r/Showerthoughts is for showerthoughts, not \"thoughts had in the shower!\"\n(For an explanation of what a \"showerthought\" is, please read this page.)\nRule-breaking posts may result in bans.", ">\n\nIdk if i see a 5 star review i then check the review count as well.", ">\n\nWow 5 stars! Oh it has only one review and it's written by their company. 4.7 stars with 2,000 reviews? Absolutely!", ">\n\nItt: reddit discovers the concept of sample size.", ">\n\nAll 2000 were given away free to review." ]
> Yeah you can't convince me all these amazon brands solely exist to be owned by amazon to be reviewed by amazon bots. That is why amazon makes so much money they make products in every sector	[ "This is a friendly reminder to read our rules.\nRemember, /r/Showerthoughts is for showerthoughts, not \"thoughts had in the shower!\"\n(For an explanation of what a \"showerthought\" is, please read this page.)\nRule-breaking posts may result in bans.", ">\n\nIdk if i see a 5 star review i then check the review count as well.", ">\n\nWow 5 stars! Oh it has only one review and it's written by their company. 4.7 stars with 2,000 reviews? Absolutely!", ">\n\nItt: reddit discovers the concept of sample size.", ">\n\nAll 2000 were given away free to review.", ">\n\nOr they're bots" ]
> Not true. Amazon has not had financial success with their Amazon-branded lines. Some have stuck around, but if you know anything about store brands, they have no margin. Amazon loses money on most retail they sell of their own brands. They have been making money on their media company and AWS, retail business posted a nearly 200 billion dollar loss of Q3 2022.	[ "This is a friendly reminder to read our rules.\nRemember, /r/Showerthoughts is for showerthoughts, not \"thoughts had in the shower!\"\n(For an explanation of what a \"showerthought\" is, please read this page.)\nRule-breaking posts may result in bans.", ">\n\nIdk if i see a 5 star review i then check the review count as well.", ">\n\nWow 5 stars! Oh it has only one review and it's written by their company. 4.7 stars with 2,000 reviews? Absolutely!", ">\n\nItt: reddit discovers the concept of sample size.", ">\n\nAll 2000 were given away free to review.", ">\n\nOr they're bots", ">\n\nYeah you can't convince me all these amazon brands solely exist to be owned by amazon to be reviewed by amazon bots. That is why amazon makes so much money they make products in every sector" ]
> if you know anything about store brands, they have no margin. I think you're incorrect on that. All the information I've seen indicates that stores make a bigger profit margin on their in-house brands than they do on outside brands. The store has lower product development, marketing, and distribution costs, and they control the production and development chains. It doesn't make much sense that a company would offer a store brand if they made less money on it than they would on the same product from an outside brand.	[ "This is a friendly reminder to read our rules.\nRemember, /r/Showerthoughts is for showerthoughts, not \"thoughts had in the shower!\"\n(For an explanation of what a \"showerthought\" is, please read this page.)\nRule-breaking posts may result in bans.", ">\n\nIdk if i see a 5 star review i then check the review count as well.", ">\n\nWow 5 stars! Oh it has only one review and it's written by their company. 4.7 stars with 2,000 reviews? Absolutely!", ">\n\nItt: reddit discovers the concept of sample size.", ">\n\nAll 2000 were given away free to review.", ">\n\nOr they're bots", ">\n\nYeah you can't convince me all these amazon brands solely exist to be owned by amazon to be reviewed by amazon bots. That is why amazon makes so much money they make products in every sector", ">\n\nNot true. Amazon has not had financial success with their Amazon-branded lines. Some have stuck around, but if you know anything about store brands, they have no margin. Amazon loses money on most retail they sell of their own brands. They have been making money on their media company and AWS, retail business posted a nearly 200 billion dollar loss of Q3 2022." ]
> 5 star ratings are super fluffed with bots. 3-4 star ratings tell the true story. 1 star ratings are usually people who got lemons or whiners.	[ "This is a friendly reminder to read our rules.\nRemember, /r/Showerthoughts is for showerthoughts, not \"thoughts had in the shower!\"\n(For an explanation of what a \"showerthought\" is, please read this page.)\nRule-breaking posts may result in bans.", ">\n\nIdk if i see a 5 star review i then check the review count as well.", ">\n\nWow 5 stars! Oh it has only one review and it's written by their company. 4.7 stars with 2,000 reviews? Absolutely!", ">\n\nItt: reddit discovers the concept of sample size.", ">\n\nAll 2000 were given away free to review.", ">\n\nOr they're bots", ">\n\nYeah you can't convince me all these amazon brands solely exist to be owned by amazon to be reviewed by amazon bots. That is why amazon makes so much money they make products in every sector", ">\n\nNot true. Amazon has not had financial success with their Amazon-branded lines. Some have stuck around, but if you know anything about store brands, they have no margin. Amazon loses money on most retail they sell of their own brands. They have been making money on their media company and AWS, retail business posted a nearly 200 billion dollar loss of Q3 2022.", ">\n\n\nif you know anything about store brands, they have no margin. \n\nI think you're incorrect on that. All the information I've seen indicates that stores make a bigger profit margin on their in-house brands than they do on outside brands. The store has lower product development, marketing, and distribution costs, and they control the production and development chains. \nIt doesn't make much sense that a company would offer a store brand if they made less money on it than they would on the same product from an outside brand." ]
> Worst is Amazon who have him just one rating whereas there should be two. One for the product and one for their service. Plenty of reviews rating a product 1 star because amazons fulfillment of the order did not meet their expectations. No criticism of the product itself.	[ "This is a friendly reminder to read our rules.\nRemember, /r/Showerthoughts is for showerthoughts, not \"thoughts had in the shower!\"\n(For an explanation of what a \"showerthought\" is, please read this page.)\nRule-breaking posts may result in bans.", ">\n\nIdk if i see a 5 star review i then check the review count as well.", ">\n\nWow 5 stars! Oh it has only one review and it's written by their company. 4.7 stars with 2,000 reviews? Absolutely!", ">\n\nItt: reddit discovers the concept of sample size.", ">\n\nAll 2000 were given away free to review.", ">\n\nOr they're bots", ">\n\nYeah you can't convince me all these amazon brands solely exist to be owned by amazon to be reviewed by amazon bots. That is why amazon makes so much money they make products in every sector", ">\n\nNot true. Amazon has not had financial success with their Amazon-branded lines. Some have stuck around, but if you know anything about store brands, they have no margin. Amazon loses money on most retail they sell of their own brands. They have been making money on their media company and AWS, retail business posted a nearly 200 billion dollar loss of Q3 2022.", ">\n\n\nif you know anything about store brands, they have no margin. \n\nI think you're incorrect on that. All the information I've seen indicates that stores make a bigger profit margin on their in-house brands than they do on outside brands. The store has lower product development, marketing, and distribution costs, and they control the production and development chains. \nIt doesn't make much sense that a company would offer a store brand if they made less money on it than they would on the same product from an outside brand.", ">\n\n5 star ratings are super fluffed with bots. \n3-4 star ratings tell the true story. 1 star ratings are usually people who got lemons or whiners." ]
> “It’s the best product I’ve ever bought but was delivered a couple minutes late. ONE STAR!”	[ "This is a friendly reminder to read our rules.\nRemember, /r/Showerthoughts is for showerthoughts, not \"thoughts had in the shower!\"\n(For an explanation of what a \"showerthought\" is, please read this page.)\nRule-breaking posts may result in bans.", ">\n\nIdk if i see a 5 star review i then check the review count as well.", ">\n\nWow 5 stars! Oh it has only one review and it's written by their company. 4.7 stars with 2,000 reviews? Absolutely!", ">\n\nItt: reddit discovers the concept of sample size.", ">\n\nAll 2000 were given away free to review.", ">\n\nOr they're bots", ">\n\nYeah you can't convince me all these amazon brands solely exist to be owned by amazon to be reviewed by amazon bots. That is why amazon makes so much money they make products in every sector", ">\n\nNot true. Amazon has not had financial success with their Amazon-branded lines. Some have stuck around, but if you know anything about store brands, they have no margin. Amazon loses money on most retail they sell of their own brands. They have been making money on their media company and AWS, retail business posted a nearly 200 billion dollar loss of Q3 2022.", ">\n\n\nif you know anything about store brands, they have no margin. \n\nI think you're incorrect on that. All the information I've seen indicates that stores make a bigger profit margin on their in-house brands than they do on outside brands. The store has lower product development, marketing, and distribution costs, and they control the production and development chains. \nIt doesn't make much sense that a company would offer a store brand if they made less money on it than they would on the same product from an outside brand.", ">\n\n5 star ratings are super fluffed with bots. \n3-4 star ratings tell the true story. 1 star ratings are usually people who got lemons or whiners.", ">\n\nWorst is Amazon who have him just one rating whereas there should be two. One for the product and one for their service.\nPlenty of reviews rating a product 1 star because amazons fulfillment of the order did not meet their expectations. No criticism of the product itself." ]

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