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After about 15 minutes the rice should be nearly al dente.
Cook until the vegetables are al dente, about 4 minutes.
Add the pasta and cook until al dente, 8 to 10 minutes.
Cook about 10 to 12 minutes or until the pasta is al dente.
Cook until just al dente and firm to the bite.
Cover and bake for 15 minutes, until the rice is al dente.
Steam the asparagus for one to two minutes until al dente.
The rice should be moist and al dente to taste.
Cook the fettuccine until al dente, 2 to 3 minutes.
Cook 4 to 5 minutes, or until al dente.
Cook the pasta in boiling water until al dente, about 8-11 minutes.
Cook until it is al dente, about 8 minutes.
Count on 20 to 25 minutes for rice to be cooked al dente.
Salt the water, add the noodles and cook until al dente.
Add penne and cook until al dente, about 12 minutes.
Cook for about 20 minutes, or until al dente, stirring frequently.
By the time all the stock is added, the rice should be properly al dente.
Continue until all the stock has been absorbed and the rice is al dente.
Reduce heat to slow and simmer until al dente, about 12 minutes.
First off, both our pasta were cooked al dente, as they should be, without having to ask.
When mushrooms are nearly done, cook pasta until al dente.
Al Dente is a 2008 archival release of a 1978 show.
Cook and drain the noodles (they should be al dente).
In a large pot, cook the pasta until it is al dente.
It should never have the al dente texture as with Italian pasta.
