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.
Radiatori can achieve such a wild sauce to pasta ratio, I love them. Wheels have a good texture too. Hell, shells as well. I might just like structure.
I should probably find and try some cascatelli.
I could do without penne; I think I'd always prefer rigatoni.
Anything with a filling is even better.
I've never seen radiatori before! They look like bugs. Very cool and looks like it would have optimal sauce retention and texture. Good share.
I was about to post about radiatori and mafalde. Love them with the more runny kinds of sauces.
I like cascatelli, you can steal it pretty easily from Whole Foods in the US. They're like funny little tentacles that work great with any sauce you can think of.
I hate angel hair spaghetti
It's always mushy. It's like eating wheat jello with a fork. Can't al dente it without some NASA ass timing. No thanks.
bowtie pasta is good because they're shaped like bowties for tiny businessmen, who have been ground up into the sauce & you are eating them. bowtie pasta is a great expression of the revolutionary sentiment: "eat the rich"
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.
I like rigatoni because they're like penne but big enough to actually get chunky sauce in the middle hole.
I usually use penne for pasta salads even though twists are the the classic for that.
Spaghetti is over-rated. Tagliatelle is better for things you'd use spaghetti for IMO. The egg is nice in there. But if you don't want the egg, tagliatelle and pappardelle are pretty much the same shape.
Not sure if it counts as pasta because of how much of it is potato, but gnocchi are pretty good too.
Now I want to go carb-load
Rigatoni are great, agreed, the ridges have the best mouthfeel and they're a good size.
favorite is spaghetti for most things except sauces where it's all about gnocchi for me
I agree that farfalle are the worst
Top: cavatappi. There is nothing that it doesn't work with.
Doesn't make up for it imo. Dinosaur pasta for novelty shape - better cos it looks like lil dinos but also has better size and cooking consistency.
Hammer and sickle shaped pasta!
Can hexbear please manufacture it?
A fun anecdote from the beginning of covid times in Italy, is that the pasta aisle at supermarkets was completely emptied out, because people were panic buying non-perishable food products. All kinds pasta gone from the shelves, except for penne lisci (penne without the ridges on the outside). Not even in an emergency would Italians buy that shit.
I dig penne rigati, a classic, even if a bit boring.
I used to get gemelli sometimes but since early covid days they never have it at the grocery store anymore
bowties are the clown shoes of the pasta world. the long ones get stuck on my tongue piercing and choke me. the tube ones spill sauce, wasting it and making the messes. the stuffed ones cost more than iPhones. I guess that leaves rotini?
favourite: shells, corkscrew and butterfly (or conchiglie, fusilli and farfalle to use their proper names)
least facourite: spaghetti actually
I like all pasta shapes. Mainly I think the pasta shape has to fit the sauce. Why some shapes seem to fit some sauces better than others, I cannot articulate.
