Ask Lemmy

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

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.

Bucatini is nice. Or pappardelle.

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

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

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

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.

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

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.

Ziti's no-nonsense. Dead simple, and great.

Yes.

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

Conchiglie, the medium size of shells.

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.

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

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.

That pillow shape if it's filled with parmesan.

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

Shells. Also linguine and spaghetti

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

Little shells, each one a cup for sauce.

Cavatappi, hands down

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.

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.

Fossili!

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.

fusilli but i pronounce it F. U. Silly

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