Ask Lemmy

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

Fusilli. The spiral shape allows the right amount of pasta sauce to stick to it so you get a nice pasta-to-sauce ratio.

that's like picking a favorite child, and it's timmy, and penne

Farfalle is the correct answer

Whichever one is currently working it's way into my mouth.

It’s completely dish dependent, but if there’s sauce involved I prefer a rigati (ridged) pasta.

Alphabetti Spaghetti

I make no apologies.

Cascatelli really is the best shape. I also like rotini

Pipe rigate for cheese based sauces, fusilli (rigatoni) for tomato based sauces.

Conchiglie, the medium size of shells.

That pillow shape if it's filled with parmesan.

People like hating on elbow but I think it’s quite nice… cavatappi gives me anxiety. I do also really love a standard flat square ravioli.

To eat cooked? Orzo! I love rice and pasta, and they made a rice shaped pasta. It's a win-win!

To eat raw? Wholewheat spaghetti or if I'm feeling especially daring, farfalle.

I'm a ho for orecchiette, I just love how toothsome it is. Maybe not the absolute #1 for sauce retention but I'm all about that texture.

Bowtie pasta.

It's alphaghetti for yuppies.

Some dude invented a new pasta shape in the last few years called cascatelli (little waterfall)

NPR did a segment on it

https://www.npr.org/2021/03/22/978877878/for-pasta-lovers-bored-by-spaghetti-theres-a-new-short-wavy-sauce-holding-shape

Idk why but bow tie shaped fucks so hard for me.

Shells. Also linguine and spaghetti

Conchiglie - kon-kill-ee-a (last letter rhymes with 'hay')

Little shells, each one a cup for sauce.

Spaghetti/capellini/linguini. Wrapping pasta on the fork is part of the fun!

Alternatively, fusilli.

Penne and other hollow variations are among the least favorite because they can retain a bit of water inside and getting that onto your tongue is not fun.

Yes.

Cavatappi, hands down

fusilli but i pronounce it F. U. Silly

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.

The curly tubes

Bucatini is nice. Or pappardelle.

People can say "penne rigate" or declare not to be Italian without actually writing it

Ziti because the sauce gets up in the hole :)

For mac and cheese: medium shells, ditalini
For red sauce pasta: medium shells, rotini
For pasta alfredo: medium shells, fettuccine

So I guess you could say my favorite pasta is potato gnocchi

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.

Rotini holds lots of whatever sauce plus seems like a great consistency - substantial but not solid

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.

Fusili for the consistent sauce-to-pasta ratio.

Edit: Oops looks like Wardacus beat me to it.

Spaghettini!

Penne.

Lately I've been really liking gemelli! More pasta per pasta.