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 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.