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
Bowtie pasta.
It’s alphaghetti for yuppies.
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.
Ziti’s no-nonsense. Dead simple, and great.
Bucatini is nice. Or pappardelle.
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
Rotini holds lots of whatever sauce plus seems like a great consistency - substantial but not solid
cock and balls
Yes.
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.
telephone
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.
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.
noodle
Some dude invented a new pasta shape in the last few years called cascatelli (little waterfall)
NPR did a segment on it
