http://www.italian-regional-recipes.com/why-al-dente/ Italian culinary site with recipes, recommendations, history and vocabulary Wed, 05 Nov 2008 18:24:08 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.italian-regional-recipes.com/why-al-dente/comment-page-1/#comment-3 Italian Regional Recipes » Blog Archive » Ditalini filled tomatoes Wed, 05 Nov 2008 18:24:08 +0000 http://www.italian-regional-recipes.com/?p=60#comment-3 [...] turn them over and leave them to dry out. In the meantime, boil your pasta in salty water, until al dente. Drain and add your chopped parsley, mint, oil and peccorino - and mix [...] [...] turn them over and leave them to dry out. In the meantime, boil your pasta in salty water, until al dente. Drain and add your chopped parsley, mint, oil and peccorino – and mix [...]

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