Cooking Pasta “Al Dente” for Nutrition

“Al dente” means “to the tooth” in Italian and refers to the ideal consistency of pasta when cooked. Besides a more appealing taste, cooking pasta “al dente” provides inherent nutritional value. Raw or undercooked pasta is difficult for the body to digest since digestive enzymes struggle to adhere to the pasta. In overcooked pasta, the pasta becomes too sticky and carries the potential to block digestion. Similarly, starch in overcooked pasta swells and may release nutrients into the cooking water, losing nutritional value. Properties of pasta change as a function of cooking, meaning the identification of an appropriate cooking time is imperative to pasta cooked “al dente.” Pasta cooked “al dente” is observable. Since pasta is mainly composed of starch, once placed in water, the pasta will absorb the water via osmosis and swell. Using both quantitative properties (weight) or qualitative properties (taste, stickiness), “al dente” can be measured. Finding the appropriate cook time takes trial and error.

As a part of Barilla’s food science procedure, all batches of pasta are tested for “firmness” and “color” using predetermined cook times. Both firmness and color are correlated to “al dente” pasta and Barilla ensures each pasta cut reaches the desired “al dente” specifications. If pasta in a given batch is within specification, the pasta is good for consumers. If pasta in a given batch is out of specification, the pasta may be pulled due to an issue in production that may interfere with the pasta’s quality. The quality assurance team performs daily tests to determine whether pasta complies with specifications.

• How does pasta cooked “al dente” ensure nutritional value for human consumption?

• What are the qualities of good-tasting, nutritional pasta?
• Why does pasta swell with water when cooked?
• Is eating pasta beneficial for the human body? Why or why not?

Students could:

• Design an experiment to test the best cook time for “al dente” pasta. Various qualitative and quantitative properties can be identified and students or student groups could define and test these properties. Use a recommended cook time as a control.
• Watch a video of the chemical composition of pasta salad. Analyze the chemical structure of pasta and human digestion of starches/gluten to explore how the human body breaks down the components of sugar molecules to combine with other elements in amino acids/larger carbon-based molecules.

• BBC Good Food | How to Cook Pasta: This video provides simple instructions for cooking pasta. These instructions can be used to write a reproducible procedure.
• La Cucina Italiana | Is Pasta Better Al Dente or Boiled Until Soft:This resource is a starting space to acquire typical cook times for different pasta varieties. The cut of pasta and its cook time in minutes is detailed as a range. Another resource to use for cook times would be on the box of the pasta being used.
• AIP Publishing | Physics of Fluids: Swelling, Softening, and Elastocapillary Adhesion of Cooked Pasta: This research article describes the mathematical modeling of various properties observed as pasta cooks. The article is complicated, but showcases the complexity associated with cooking pasta.
• Cooking Pasta Al Dente | Additional Resources and References: This resource is a reference sheet for additional articles and sources.