What does "al dente" mean in cooking pasta?

The term "al dente" is an Italian phrase that translates to "to the tooth." In the context of cooking pasta, it refers to a texture that is firm but not hard, providing a slight resistance when bitten into. This ideal doneness is preferred because it allows for better flavor and texture in the dish, making the pasta enjoyable to eat without being overly soft or mushy. Cooking pasta to this standard means it retains some of its structure and bite, which enhances the overall quality of the meal.

In contrast, the other options describe characteristics that do not align with the traditional understanding of "al dente." For example, soft and mushy pasta would indicate that it has been overcooked, while overcooked and sticky pasta lacks the desirable texture entirely. Boiling pasta in water simply describes the cooking method without any indication of the finished product's quality. Thus, "firm to the bite, not overcooked" is the definition that accurately represents "al dente."