pasta al dente today or to put it simply russian al dente is a solid undercooked pasta mikhail yegorovicha konovalove for this undercooked pasta why because she lived for many years worked as an ophthalmologist in italy she learns and loves italian cuisine in italian, she speaks german fluently makes homemade noodles a frightening sight all the time i’m afraid that he will cut all his fingers, but as long as they cut without blood egorovich al denta it’s true that in italy if pasta noodles pasta is overcooked noodles, then the hostess is disgraced until the end of the house she doesn’t kick out, of course, but before the person that true al dente is translated into russian to the tooth, that is, we must feel the paste to the tooth , and this is in fact a big marriage and a sin for the hostess if she digests the pasta and it becomes so soft. eventually why? first of all, this is the culture. and secondly, we must always undercook the pasta. why? well, because we know pasta is starch, and it's carbohydrates. and if we digest pasta, then it is digested too quickly, a huge amount of insulin is released,