You surely have heard many times that pasta must be cooked al dente. Well, al dente means that the inner part of the pasta remains uncooked. In fact, there’s something about knowing exactly when to take it out of the boiling water and controlling the time until you add the sauce.
Actually, if you take a pasta packet of the same brand in South Africa for example, you’ll see that the cooking time on the package instructions is longer than the same brand bought in Italy. It’s a matter of preference. But according to Italians, pasta cooked al dente is easier to digest.
Try to get an Italian out to eat pasta in a restaurant somewhere outside Italy. Do you know what they will tell you? “Ma sarà scotta.” (But it’ll be overcooked).
But it is possible to take them out to eat pasta in a restaurant in Italy. The good ones are those that only have one or two boilers. They cook the dishes immediately upon ordering. That’s awesome, yeah, and fresh. You’ll realize you are in one of those authentic restaurants when after your table mates have asked for a different dish each, and you too want something different, the waiter will tell you “Non può essere, you must ask for something someone else has already asked for” and don’t even try to tell him “I’d like to talk to your manager” as you won’t get anywhere with that.