<P> Pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft . When cooking commercial pasta, the al dente phase occurs right after the white of the pasta center disappears . Also known as pasta that is neither too hard nor too soft . </P> <P> The term is used in reference to cooking vegetables, such as green beans or brussels sprouts, though this is often misunderstood as meaning that instead of being cooked all the way through, they still have a slightly raw (fresh) taste to them, generally desirable in cooking . It could be interpreted as cooking them until they almost lose their raw taste, as a way to avoid overcooking them . </P>

What does it mean to cook pasta al dente