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.
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.