What technique is used to cook pasta until it is just firm to the bite?

The technique used to cook pasta until it is just firm to the bite is known as al dente. This Italian term translates to "to the tooth," indicating that the pasta should be slightly resistant when bitten into. Cooking pasta to this texture allows it to maintain its shape and texture while still being tender enough to enjoy. It is particularly important in recipes where the pasta will continue to cook slightly after draining or when mixed with sauces, ensuring that it does not become overly soft or mushy.

Boiling is the method of cooking the pasta in water at a high temperature, but it does not specify the doneness; pasta cooked this way can be overcooked if not monitored closely. Sautéing refers to a cooking technique where food is cooked quickly in a small amount of oil or fat over high heat, which is not applicable to pasta cooking. Steaming involves cooking food over boiling water and is generally used for vegetables or certain types of seafood, and again, it does not pertain specifically to achieving the firm texture characteristic of al dente pasta.