Any help ?
Any help ?
I think al dente translates literally as 'to the tooth,' or toothsome. This is probably not the correct answer, if indeed there is one, but when pasta was overcooked, my grandmother used to say it was 'per le gengive,' meaning you could chew it with your gums, a thing she regarded as an unspeakable sin. Hope that helps.
You may overcook some Asian pasta dishes, but no Italian pasta or Soba to give an example. It's said that pasta al dente helps a better digestion. Also:
Scotta. Molto cotta. Troppo cotta. Ben cotta.
And a lot of dialectal terms.
I'm not so sure that a lot of chefs really know what al dente is. I'm also not crazy about the use of chewy. Lately I've been served pasta called al dente and the core was not cooked through. I understand the tooth thing but you should not have to bite through the core. course this is less of a problem with fresh pasta.
I heard a few different ones from my Italian relatives 'pane polpa' bread pulp or 'pasta polpa' pasta pulp and a pig-Italian 'mush-alid' mush-a-leed.
I like 'pasta polpa' pasta pulp, since this one has a double meaning. 'Pasta' is used as the word for wood-pulp/cellulose pulp in the paper industry so you are comparing over cooked pasta to unappetizing chemically digested cellulose.
The Chinese for example prefer a slippery softer noodle generally.
@Earl33, not so sure about that word although probably right and proper. I can remember the old man sending back his pasta telling the waiter it was musciad. He did this with vegetables and mushrooms and pizza. Probably slang.
BTW: if you overcooked your pasta and entered the realm of abomination, here's a tip: put them in iced water like in soba noodles. Of course that will no make a pasta scotta al dente, but works.