Test pasta doneness by tasting (not by timer) to hit al dente
Taste pasta as it cooks and stop when it’s no longer crunchy but not yet sticky/mushy.
The video emphasizes tasting as the reliable way to judge doneness rather than relying on recipe time. Pull it when it’s in the middle: not crunchy and not sticky/mushy.
The short version
- Don’t rely only on cook time—taste for texture
- Remove/strain promptly if it’s going too far
How to do it
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If it’s getting mushy, stop cooking and get it off the heat/strain it.
Watch this step
What goes wrong
Cooking strictly by the time on the box/recipe
Use time as a guide, but confirm by tasting
Why it works
Texture changes are best assessed directly; timing varies by pasta shape, pot size, and boil strength.
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