I’ve always been partial to wagon wheels.
Pipe rigate for cheese based sauces, fusilli (rigatoni) for tomato based sauces.
Conchiglie, the medium size of shells.
Penne.
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.
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
Farfalle is the correct answer
It’s the fanciest pasta - always wearing a bow tie.
I really like Capeletti, they have a great texture.
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.
Fusili for the consistent sauce-to-pasta ratio.
Edit: Oops looks like Wardacus beat me to it.
Baby Shell, makes fantastic mac n cheese
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.
Rotini holds lots of whatever sauce plus seems like a great consistency - substantial but not solid
