What characteristic does 'al dente' refer to in pasta?

The term 'al dente' specifically refers to the firmness of pasta when it's cooked. This Italian phrase translates to "to the tooth," indicating that the pasta should offer slight resistance when bitten into. When cooked al dente, pasta retains a bit of texture and chewiness, rather than becoming overly soft or mushy. This characteristic is highly valued in culinary practices, as it enhances the overall dining experience by providing a satisfying bite.

While the other options mention aspects related to texture, appearance, or moisture, they do not capture the essence of what al dente entails. Fluffy texture typically describes a cooking method rather than the desired firmness of pasta. Color and appearance focus on the visual aspects rather than the tactile experience of eating. Moisture content refers to the hydration level of the pasta, which doesn’t directly convey the al dente characteristic that emphasizes firmness when bitten.