# Food Terminology Q : The Al Dente Scourge **URL:** \ **Category:** Cafe Society\ **Created:** [November 6, 2012, 5:41pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109 "2012-11-06T17:41:46Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![CandidGamera](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/candidgamera/32/2878_2.png) [@CandidGamera](https://boards.straightdope.com/u/CandidGamera)\ **Post date:** [November 6, 2012, 5:41pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/1 "2012-11-06T17:41:46Z")
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”? ---
**Author:** ![VinylTurnip](https://avatars.discourse-cdn.com/v4/letter/v/b2d939/32.png) [@VinylTurnip](https://boards.straightdope.com/u/VinylTurnip)\ **Post date:** [November 6, 2012, 5:54pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/2 "2012-11-06T17:54:49Z")
_Alle gengive_, maybe? ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [November 6, 2012, 5:59pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/3 "2012-11-06T17:59:35Z")
“mushy” ---
**Author:** ![Leaffan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leaffan/32/299_2.png) [@Leaffan](https://boards.straightdope.com/u/Leaffan)\ **Post date:** [November 6, 2012, 6:20pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/4 "2012-11-06T18:20:30Z")
> [@CandidGamera](#): > > I like my pasta fully-cooked. Or overcooked. [rd]Give my regards to Mrs. Boyardee.[/rd] ---
**Author:** ![CandidGamera](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/candidgamera/32/2878_2.png) [@CandidGamera](https://boards.straightdope.com/u/CandidGamera)\ **Post date:** [November 6, 2012, 6:22pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/5 "2012-11-06T18:22:43Z")
> [@Athena](#): > > “mushy” Oh, now, nonsense. It’s not mushy. ---
**Author:** ![CandidGamera](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/candidgamera/32/2878_2.png) [@CandidGamera](https://boards.straightdope.com/u/CandidGamera)\ **Post date:** [November 6, 2012, 6:23pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/6 "2012-11-06T18:23:45Z")
> [@VinylTurnip](#): > > _Alle gengive_, maybe? To the gums? Doesn’t make sense to me as an opposite of To the Teeth.. ---
**Author:** ![Inner\_Stickler](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/inner_stickler/32/318_2.png) [@Inner\_Stickler](https://boards.straightdope.com/u/Inner_Stickler)\ **Post date:** [November 6, 2012, 6:26pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/7 "2012-11-06T18:26:10Z")
Softer than al dente, please. ---
**Author:** ![CandidGamera](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/candidgamera/32/2878_2.png) [@CandidGamera](https://boards.straightdope.com/u/CandidGamera)\ **Post date:** [November 6, 2012, 6:29pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/8 "2012-11-06T18:29:29Z")
> [@Inner\_Stickler](#): > > 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. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [November 6, 2012, 7:05pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/9 "2012-11-06T19:05:47Z")
An “alarming trend”? Seriously? Is it 1978 again? ---
**Author:** ![TBG](https://avatars.discourse-cdn.com/v4/letter/t/c89c15/32.png) [@TBG](https://boards.straightdope.com/u/TBG)\ **Post date:** [November 6, 2012, 7:35pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/10 "2012-11-06T19:35:56Z")
Maybe just “not al dente”? ---
**Author:** ![Kimballkid](https://avatars.discourse-cdn.com/v4/letter/k/b5a626/32.png) [@Kimballkid](https://boards.straightdope.com/u/Kimballkid)\ **Post date:** [November 6, 2012, 7:42pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/11 "2012-11-06T19:42:49Z")
> [@CandidGamera](#): > > “Just boil the goddamn pasta two extra minutes already”? Why don’t you just tell them this. Might want to leave out the goddamn depending on mood. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [November 6, 2012, 7:44pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/12 "2012-11-06T19:44:24Z")
“Overcooked”. ---
**Author:** ![Sicks\_Ate](https://avatars.discourse-cdn.com/v4/letter/s/258eb7/32.png) [@Sicks\_Ate](https://boards.straightdope.com/u/Sicks_Ate)\ **Post date:** [November 6, 2012, 7:45pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/13 "2012-11-06T19:45:41Z")
> [@Inner\_Stickler](#): > > Softer than al dente, please. Al Roker? ---
**Author:** ![Inner\_Stickler](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/inner_stickler/32/318_2.png) [@Inner\_Stickler](https://boards.straightdope.com/u/Inner_Stickler)\ **Post date:** [November 6, 2012, 7:46pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/14 "2012-11-06T19:46:40Z")
> [@TBG](#): > > Maybe just “not al dente”? Then they might just give him uncooked pasta. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 6, 2012, 7:55pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/15 "2012-11-06T19:55:15Z")
I would just say I don’t like pasta al dents and prefer it well done. Any cook should understand what you mean. ---
**Author:** ![CandidGamera](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/candidgamera/32/2878_2.png) [@CandidGamera](https://boards.straightdope.com/u/CandidGamera)\ **Post date:** [November 6, 2012, 8:02pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/16 "2012-11-06T20:02:12Z")
> [@pulykamell](#): > > 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. ---
**Author:** ![CandidGamera](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/candidgamera/32/2878_2.png) [@CandidGamera](https://boards.straightdope.com/u/CandidGamera)\ **Post date:** [November 6, 2012, 8:09pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/17 "2012-11-06T20:09:26Z")
Well, thanks to the two of you with helpful suggestions! ---
**Author:** ![VinylTurnip](https://avatars.discourse-cdn.com/v4/letter/v/b2d939/32.png) [@VinylTurnip](https://boards.straightdope.com/u/VinylTurnip)\ **Post date:** [November 6, 2012, 11:08pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/18 "2012-11-06T23:08:50Z")
You’re welcome, but out of curiosity who was the other one? ---
**Author:** ![Joey\_P](https://avatars.discourse-cdn.com/v4/letter/j/919ad9/32.png) [@Joey\_P](https://boards.straightdope.com/u/Joey_P)\ **Post date:** [November 6, 2012, 11:24pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/19 "2012-11-06T23:24:59Z")
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. ---
**Author:** ![Flander](https://avatars.discourse-cdn.com/v4/letter/f/8c91f0/32.png) [@Flander](https://boards.straightdope.com/u/Flander)\ **Post date:** [November 6, 2012, 11:40pm UTC](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109/20 "2012-11-06T23:40:03Z")
> [@CandidGamera](#): > > “Well done” might work, too. Absolutely no pink in the middle. [Next page](https://boards.straightdope.com/t/food-terminology-q-the-al-dente-scourge/640109.md?page=2)