this post was submitted on 08 Mar 2025
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How many times have you had pasta in America?You have some good points with the rest of your comment but this paragraph makes sound like either someone over overcooked your pasta or incorrectly used egg noodles, which are totally different and for different dishes though they look the same at a glance. I would only use egg noodles in soups and stroganoff. I just looked through all the pasta I have now, purchased from Walmart, Costco, and all the normie places: none of it has eggs, a lot of it contains durum wheat/semolina flour, and a majority of it is 100% durum. Some of it uses the phrase "al Dente" on the box, and I can tell you with good confidence that that is one of the few Italian phrases that American non-italians will know.
Since I'm American, hundreds if not thousands of times. I've had it at home, at friends' houses, and restaurants. My parents aren't italian, just bog standard Americans.
You're right that store bought noodles don't have eggs, and that's likely due to the IPO definition of spaghetti (and other pastas) to only contain duram wheat semolina and water.
My point about eggs comes from recipes like this or this (first hits when searching "spaghetti pasta noodles recipe") that use trash flour and eggs. So if you're being "fancy" and making the pasta at home, you're likely to use eggs.
Your typical American understands that phrase to mean "undercooked" or "crunchy." It really just means "firm," as in chewy instead of squishy. The fact that the default doneness in the US is soft instead of firm, which is the opposite in Italy (if they even let you order it overcooked), highlights this.
I think this is so the sauce sticks better, because Americans like a lot of sauce. Both Americans and Italians will agree that the secret to a good pasta dish is the sauce, but in Italy that means a handful of quality ingredients to complement the pasta (e.g. simmering a ragu for hours), whereas in the US it means adding a ton of processed crap to thicken it (cream, cheese, etc) and drown the pasta flavor out.
🤷 I'm also American and grew up on pasta, and while you're dead on about the sauce and unsalted pasta water, most people in my experience know that al Dente means "firm to the bite" and cook pasta properly enough, often enough that when it's not I'd just assume it was an accident.
I'm being a bit hyperbolic here. My point, however, is that soft pasta is pretty common here, and people do complain about properly cooked pasta. Not often, but people tend to lean more toward the overcooked end of the spectrum.
For example, most boxes of spaghetti say 10-11 min cooking, whereas I usually test around 7-8 min and stop a bit short of 10min. This can vary a little by brand, thickness, and probably altitude (I live in the Rockies so I'm used to adjusting cooking times).
I'm not some angsty chef or something, I just don't like overcooked noodles of any variety because the texture sucks. So I just generally avoid pasta for the most part. I don't make lasagna because I'm not willing to spend the time to do it well, but I do occasionally make something like aglio e olio because it's fast and easy to do well.