Mine is orzo. It’s slippery and it should grow a spine and be either pasta or rice but not both.
I’d have to say shells, particularly the “shells & cheese” size. I always have quite a few shells stick together and end up undercooked, and I don’t really encounter that challenge with other shapes.
I actually like orzo a lot, but I’ve always had it in dishes where it behaves like (and is possibly mixed with) rice. I think it adds a nice (creamy?) balance to some other carby things, such as a veggies. Trader Joe’s sells one that really like that has orzo mixed with spinach, sundried tomatoes, and feta(?) cheese.
i use shells a lot, even for bowls of just pasta and sauce (vs a plate of sauce over spaghetti noodles). it’s just easier to scoop 'em up with a spoon.
use plenty of water and stir the pot frequently. i only have a problem with them sticking together while cooking if i neglect to do those two things.
they’re great in pasta salads or mac & cheese when you’re using peas in whatever you’re making. some of the peas work themselves into the shells. it’s like they were made for each other.
Gnocchi is an abomination.
My spouse made whole wheat flour gnocchi once. Absolutely horrible.
Probably either rotini or rigatoni, neither of which seem to be very durable and nothing’s sadder than broken pasta
I hate you too.
About to insult all of Italy - Spaghetti.
Inconvenient to eat and doesn’t hold the sauce well.I miss spaghetti but I’ll never eat it in public. Yeah I know all the ones you can do it without looking like a slob, but I don’t want to still be scooping around that shit 40 minutes after everyone else finished eating.
just use plain elbows in a bowl, really get 'em worked up.
Give me all the inconvenient food. I at least want to be entertained when I eat. If I wanted the most efficient way to eat I’d just drink Soylent 24/7.
My mother (I love her so very much) makes this wonderful sauce and amazing meatballs whenever we get together… but she uses Angel Hair (which I like) and RINSES THE NOODLES BEFORE SERVING. Doesn’t finish the noodles in the sauce, just rinses the shit out of of em and plops the sauce on top, which all falls to the bottom of the plate.
When I make pasta, I use the squiggliest noodles I can find (Radiatore?) and finish the pasta with some pasta water and pasta sauce.
I like linguine. It gives the sauce traction.
Italians would say it’s a skill issue 😛 In truth is likely wrong sauce or too liquid perhaps not the right consistency.
I feel the same way. But I have been informed this is because most Itallian American dishes are not the right sauces for spaghetti. And its not bronze cut.
Spaghetti is perfect for carbonara, most other sauces not so much.
All you spaghetti haters in this post need to get bronze die cut pasta. Modern machines produce pasta that’s too smooth so sauce doesn’t stick. The old school extruders/cutters leave a tiny surface texture that allows sauce to cling on!
Look at mr bourgeoisie over here with his artisan food.
The judges would have accepted Dietalini, Bowtie-eater, Gnot Poor, Pastafarian or Many Penne.
Ah, yes, understanding where capitalism has produced a worse quality, minimally viable product that makes people a little sad but not enough to effect profit margins enough to change, is clearly due to class divide and not the estrangement of the general population from the products of their labor.
Also that’s Ms. Bourgeoisie to you
I forget the name, but the one that’s kind like penne rigate, but a much wider diameter tube, with ends cut straight instead of angled. That one literally always falls apart and turns to kinda mushy strips when I’ve tried to cook it or had it cooked by someone else.
Rigatoni? And I agree!
Honestly, spaghetti
If you’re Italian, sorry for the stroke
same.
I still love them.
But compared to other pasta? Too boring.
Same. Too slippery. Doesn’t grab the sauce
Spaghetti is not my favorite either, but if the pasta you’re using is not holding onto the sauce, then try a “bronze die cut” brand.
The brand I use and have had good luck with is Delallo.
But I completely agree with you, pasta that has a smooth exterior is useless. Since the whole point of it is to be a vehicle for the sauce.
💯 Spaghetti, linguine, and similarly shaped pastas are the worst form factor. It holds virtually no sauce, which is the highlight of most pasta dishes. Conversely, spirals, wagon wheels, and texas shaped pastas are great because they have very high sauce:pasta ratios.
I love orzo how dare youHonestly I’m a huge pasta lover so it’s difficult for me to say. Probably farfalle whenever I eat it raw. The middle parts are always a pain to eat because of the shape.
Shells. Large and small. Trash pasta. Miserable texture, and worse if it’s stuffed with ricotta.
You monster ;)
As much as I love lasagna, the noodles are the worst part of preparing the dish. They’re awkwardly large and heavy (for a noodle), and God help you if you overcook them even a bit as they will disintegrate under their own weight.
Overcook? Never had that problem so you boil them before hand or do sth. Weird like that?
Am I missing something? You don’t have to precook lasagna noodles, you put them straight in the lasagna and they cook in the sauce.
Conchiglioni/Conchiglie, the ones roughly formed like a mussel. They tend to stick inside each other during cooking.
Spaghetti are sadly not rough enough for the sauces to stick to them.
Shells may be my least favorite too.
About spaghetti: not all pasta is made for every sauce, spaghetti are good for some, bronze cut even better
orzo is really good in marry me chicken, one of fiances signature dishes
I am vegan so I make marry me chickpeas instead. Very good!
I mean, what’s the point of pipe rigate? Most of them are too small to eat a single one at a time by stabbing them and they are the perfect shape to wiggle free from any attempt to hold more than one on a fork. I’ve seen them slide right off of a large spoon. I’m pretty sure if you could make molecules in that shape you’d invent some perfectly frictionless hydrophobic material that would revolutionize several industries.
Capellini.
Spaghetti’s the minimum thickness for being able to cook with a soft outer layer to pick up sauce while still keeping some toothiness inside.
Best: Ziti, fusilli, fetucchine, ditalini, macaroni, mezze rigatoni, small/medium shells, pipe rigate, cut spaghetti, orzo, cavatapi on a good day
Worst: Rotini, acini di pepe, rotelle, farfalle, angel hair, cavatapi on a bad day
Ziti and rotini are the polar opposites for me. Can’t stand rotini, actively seek ziti out at all times.
I also hate rotini. But love ziti. I don’t know why but yes I agree. Acini de pepe is for soup.
Probably bowties AKA fucking farfalle. Difficult to grasp, harder to keep a hold of, don’t retain sauce. Who thought this would be a good idea? probably some british designer
Either sloppy and overcooked on the outside, or raw in the center. Choose only one option.
