Ask Lemmy

If tortellini counts, that’s my preference.

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.

Baby Shell, makes fantastic mac n cheese

I've always been partial to wagon wheels.

Lots of americans from these answers but it entirely depends on the sauce. Some types of pasta dont necessarily work with certain dishes. Some sauces work with multiple types.. try making a carbonara with penne or a mac and cheese which seems to be a popular choice here with spaghetti, they just wont work as dishes. Maybe some people jist eat the same pasta dish all the type and thats how they are basimg their answers.

Fossili!

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

I really like Capeletti, they have a great texture.

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.

telephone

cock and balls