What's your favorite pasta shape?

I like bowtie pasta, swirly pasta, and elbow macaroni. I like any type of sauce.

elbow macaroni
anything with a tube
you know, pasta is pasta really. and any kind of pasta is good, so I guess it doesn’t really matter. All sauces, but my favorites are meaty too

I love spiral pasta and bowtie pasta. Those are my favorites and I could eat them with any sauce.

Tortellini and tightly spiraled noodles.

I don’t like my pasta al dente.

Burrito shaped. Also, it’s a burrito, not pasta.

It depends on the dish. I love angel hair pasta with pesto.

shells

aw. Angel-hair all the way. . . with a lil’ butter, olive oil, garlic, salt, pepper, oregano, and parmesan.

mmmm mmmm.

I also love a gourmet macaroni.

And anyone who says that the shape of the pasta doesn’t matter is a neanderthal, simply eating to survive.

I’m old fashioned. Spaghetti with meat sauce and plain noodles with cheese. That’s my idea of pasta perfect.

@Austinlad

mmmmm . .. . . mmmm.

Thanks guys, as if I weren’t already having a hard time losing weight . . . it’s 10 PM and I’m about to prep me some nooooooodles.

Farfalle is the most fun to say (bowties).

But, my favourite to eat is manicotti. And tortellini. And ravioli.

I dig stuffed pasta.

I love radiatori (shaped like (yes you guessed it) radiators). They hold lots of sauce!

Rotini work well too.

Flat or bowtie. I don’t like the kind with holes that trap the water and ruin the sauce.

@Seek_Kolinahr I love the stuffed stuff too. Probably more the small…tortellini and ravioli. But there are pastas that hold the sauce SO well, the filling in secondary. lol

(I don’t like bowties…too flat and hard to fork.)

@Dr_Lawrence
Have you tried campanelli? Little flowers? Talk about hold SAUCE.

@YARNLADY You are cooking your noodles too long. It’s not the water from the noodles that is ruining the sauce, it’s the soggy noodles. Cook them the minimum, then until the middle is not chewy. 1–2 minutes more. When you drain, the should NOT be DONE.

@ibstubro Thanks for the tip

penis shaped pasta j/k

I’m also an al dente, chew focused pasta eater.

Spirals for salad where the boiled pasta gets sauteed in a sauce before mixing and chilling.

Wheels for chunky vegie or seafood pasta mixes.

Baby shells for regular mac salad.

Elbows for home made hamburger helper.

Thin sticks for spaghettis.

Angel hair for stir frys.

Ribbed tubes for chunk meat sauces.

@ibstubro Farfalle and rotini are the best for small children – at least, my small child. He loves those things.

Penne and Linguine.

Bow tie, shell, macaroni, are my favorite.

Farfalles all the way yo. I just hate how they always plop out of the spoon when you want to eat one lol. BUT THEY LOOK SO CUTE

Spaghetti or elbow

I have a hard time with shells…they just remind me too much of leaches, the way they suction to the spoon.

It seems pasta is either trendy or subject to economic influence. I’m having a very hard time finding my favorite shapes here in the Midwest…even in St. Louis. Radiatori and campaneli are very hard to find and I never did located gemeli. Either pasta is trendy or they have reduced the variety to save on cost (even if they’re not giving up shelf space).

Rigatoni are probably my favorite for holding sauce. The sauce gets inside and held on the outside by those tiny little lines. Al dente. I just had some at the San Genaro Italian feast today.

@Symbeline you can get mini Farfalles, BTW. Several fit in a spoon.

@bippee I would have figured you for a sturdier pasta, but I guess it’s all about the sauce. ;)

@ibstubro Mini Farfalles? Lol they prolly look all adorable XD

@Symbeline Adorable they certainly are! Great for pasta salad, too. And the epitome of adorable if you use Italian dressing because then you can see all the bow ties, all decorated in red and green bits.
;-)

Fusilli (coiled). It holds onto sauce better than many other shapes I’ve tried.

@lonelydragon If you get a chance, try radiatori…talk about holding sauce! I do like Fusilli, though.

I like those long twirly ones because they’re pretty, hehe.
I mix and match any sauce with any pasta.

Vodka sauce goes best with Rigatoni
Angel hair for butter, or olive oil & parm, red pepper flakes, etc
Fettuccine for heavy, creamy sauce
Penne for a light tomato & basil sauce
Tri Color Rotini for cold pasta salads
Gnocchi for everything amazing
Stuffed shells, manicotti
Orzo for cold salads or with butter & parmesean
Pastina for butter & parm as well
Mini Shells for mac and cheese
Gemelli just in general because it’s always a little tough/chewy (well, when I make it at least)

I’ll stop here