Bowtie pasta.
It’s alphaghetti for yuppies.
Orecchiette. It’s a very small cup (the name means little ear) which holds a little bit of sauce, but not so much that you get overzealous and try to fill it up.
i cant recall italian name of the pasta, but it was like spaghetti, much thicker and hollow inside. the inside gets filled with sauce, super delicous
Bucatini?
I’ve always been partial to wagon wheels.
Linguine as long as it’s cooked correctly. It’s toothsome in the right way.
Orzo can fuck all the way off and when it gets to fuckoffville it can fuck off even further.
strozzapreti - not only is it a great shape for holding sauce and fun to eat, it’s got a delightful name: the “priest strangler”
E: typos
It looks sooooo good:
Dont think I’ve had it but I’m sold already. Going to keep my eye open for some priest stranglers now
It’s a handmade pasta, so you probably will see it in nicer restaurants rather than stores, but if you have a place that makes fresh pasta in your town that’s another place to look. Or make them yourself!
Fusilli. The spiral shape allows the right amount of pasta sauce to stick to it so you get a nice pasta-to-sauce ratio.
For mac and cheese: medium shells, ditalini
For red sauce pasta: medium shells, rotini
For pasta alfredo: medium shells, fettuccineSo I guess you could say my favorite pasta is potato gnocchi
Bucatini is nice. Or pappardelle.
Farfalle is the correct answer
It’s the fanciest pasta - always wearing a bow tie.
It’s completely dish dependent, but if there’s sauce involved I prefer a rigati (ridged) pasta.
Disagree, I don’t think having a favorite is dish dependent. You probably have a favorite pasta dish and your preferred noodle for it. Probably your favorite shape.
This is my answer too. I like different noodles with spaghetti sauce than I do with alfredo. You wouldn’t want elbows in lasagna. This is why we have so many variations.
Ziti’s no-nonsense. Dead simple, and great.
Alphabetti Spaghetti
I make no apologies.
Spaghetters
Cascatelli really is the best shape. I also like rotini
Pipe rigate for cheese based sauces, fusilli (rigatoni) for tomato based sauces.
