Top: Elbows with ridges
Bottom: Bowties
Like what are bowties even for, they don't hold onto the sauces well, and they're too big to put more than two or three on the fork, and the middle bit cooks slower than the wings so it's mushy when the middle is done, and it's also too hard to munch on like you can with stricks of spaghet. Bowtie defenders please explain.
I don't know how it is called in english, we call it vermicelli and it's a thin spaghetti with very short (around 2 cm) length.
It's very fast to make and doesn't require much camping around the stove.
All I could find in English is 'short cut angel hair', but even the ones I found appeared longer than 2cm.