Food Terminology Q : The Al Dente Scourge

I have become aware of an alarming trend, recently. At least, a local one. More places are undercooking their pasta - preparation “al dente”.

Yes, I know that some people prefer it that way. I am not one of them. I like my pasta fully-cooked. Or overcooked. I’m not here to quibble.

What I do want to know is what instruction can I give to the waitstaff to make sure the cooks actually prepare the pasta the way I want it? Is there an Italian term for “Just boil the goddamn pasta two extra minutes already”?

Alle gengive, maybe?

“mushy”

[rd]Give my regards to Mrs. Boyardee.[/rd]

Oh, now, nonsense. It’s not mushy.

To the gums? Doesn’t make sense to me as an opposite of To the Teeth…

Softer than al dente, please.

Soft! What light through yonder window breaks? It is the East, and that word is the Sun.

“Soft”. That might do it.

An “alarming trend”? Seriously?
Is it 1978 again?

Maybe just “not al dente”?

Why don’t you just tell them this. Might want to leave out the goddamn depending on mood.

“Overcooked”.

Al Roker?

Then they might just give him uncooked pasta.

I would just say I don’t like pasta al dents and prefer it well done. Any cook should understand what you mean.

“Well done” might work, too.

Well, thanks to the two of you with helpful suggestions!

You’re welcome, but out of curiosity who was the other one?

I’d go with “not al dente please”.
I’m another one who really doesn’t like al dente/undercooked pasta. I like mostaccioli/rigatoni type noodles to collapse on themselves and be served flat…just like Nana used to make them. But I know a restaurant isn’t likely to cook them quite that long so “not al dente” is fine. I’d imagine “Could you have them boil the noodles for an extra minute or two?” would also get the point across.
But I’d make sure this is a place that routinely under cooks them before you say this and wind up with a plateful of noodles that are falling apart.

Absolutely no pink in the middle.