The curly tubes
this post was submitted on 18 Feb 2025
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Farfalle, because its also a firework. If im not taking fireworks into consideration I'd have to say rigatoni, they have a good heft to them and take on sauce well. Good with butter and hot sauce.
Lasagna plates if that counts. If not Macaroni. Compromise between shelf space per serving and ease of getting the portion size right (1.25dl raw, 2.5dl cooked). Contender is spaghetti which wins on shelf space but I always end up with too much or too little without resorting to the kitchen scales.
I find the larger variants are hard to get a good mix of sauce and pasta in your mouth regardless if you use a spoon or fork.
Penne.
Fettuccine. Honestly I just love noodles, and the thicker the better.
I like fettuccine but when you hit udon size they're too thick for me
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Spaghettini!
Kraft spiral 😩
Fusili for the consistent sauce-to-pasta ratio.
Edit: Oops looks like Wardacus beat me to it.
Rotini holds lots of whatever sauce plus seems like a great consistency - substantial but not solid
It is absolutely dependent on what I am making.
In general my preference is tortiglioni/elicoidali, but that doesn't work with everything. As long pasta I prefer thick spaghetti-like shapes, like vermicelli, spaghetti alla chitarra or tonnarelli (with egg). Obviously if we are talking about fresh pasta there is also much to choose from, but I would say one of my favorite type is quadrucci, very good in soups. Also good gnocchi are amazing (do they count as pasta?), bad gnocchi are terrible.
Pasta that I don't like the most, probably farfalle and bucatini. Fun fact, bucatini are called "abbotta straccioni" in Rome, which roughly translates to "peasants stuffers", because more uneducated people who wouldn't know how to eat long pasta would "suck" and ingest lots of air (due to the hole) and get filled more, so restaurants could serve smaller portions. To this day, I will take tonnarelli/gnocchi/rigatoni with amatriciana to bucatini any day.
noodle
If tortellini counts, that’s my preference.
Lately I've been really liking gemelli! More pasta per pasta.
I really like Capeletti, they have a great texture.
Baby Shell, makes fantastic mac n cheese
telephone