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
It’s completely dish dependent, but if there’s sauce involved I prefer a rigati (ridged) pasta.
Disagree, I don’t think having a favorite is dish dependent. You probably have a favorite pasta dish and your preferred noodle for it. Probably your favorite shape.
Whichever one is currently working it’s way into my mouth.
Alphabetti Spaghetti
I make no apologies.
Spaghetters
Conchiglie, the medium size of shells.
That pillow shape if it’s filled with parmesan.
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.
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.
Real talk, do you chomp it raw like chips? Or do you like . . . suck on it until it softens??
Chomp it raw. I think this habit of eating raw pasta came from my old habit of eating bones.
Eww
Bowtie pasta.
It’s alphaghetti for yuppies.
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.
Cavatappi, hands down
Conchiglie - kon-kill-ee-a (last letter rhymes with ‘hay’)
Little shells, each one a cup for sauce.
Shells. Also linguine and spaghetti
Idk why but bow tie shaped fucks so hard for me.
