What does the term "al dente" refer to in cooking pasta?

The term "al dente" specifically describes pasta that has been cooked just enough to be firm to the bite while still being fully cooked through. When pasta is prepared al dente, it retains a slight chewiness, which is often preferred because it enhances the overall texture and allows for a better mouthfeel. This cooking method also helps in holding sauce more effectively, as the pasta’s surface provides some resistance when eaten. Cooking pasta past this point makes it too soft and can lead to a mushy texture, which is generally undesirable in Italian cooking and other culinary traditions advocating for this technique. Overall, al dente is regarded as the ideal texture for pasta, striking a balance between being tender and maintaining structural integrity.