If tortellini counts, that’s my preference.
this post was submitted on 18 Feb 2025
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Lately I've been really liking gemelli! More pasta per pasta.
Penne.
Spaghettini!
Kraft spiral 😩
Fusili for the consistent sauce-to-pasta ratio.
Edit: Oops looks like Wardacus beat me to it.
It is absolutely dependent on what I am making.
In general my preference is tortiglioni/elicoidali, but that doesn't work with everything. As long pasta I prefer thick spaghetti-like shapes, like vermicelli, spaghetti alla chitarra or tonnarelli (with egg). Obviously if we are talking about fresh pasta there is also much to choose from, but I would say one of my favorite type is quadrucci, very good in soups. Also good gnocchi are amazing (do they count as pasta?), bad gnocchi are terrible.
Pasta that I don't like the most, probably farfalle and bucatini. Fun fact, bucatini are called "abbotta straccioni" in Rome, which roughly translates to "peasants stuffers", because more uneducated people who wouldn't know how to eat long pasta would "suck" and ingest lots of air (due to the hole) and get filled more, so restaurants could serve smaller portions. To this day, I will take tonnarelli/gnocchi/rigatoni with amatriciana to bucatini any day.
Baby Shell, makes fantastic mac n cheese
Fettuccine. Honestly I just love noodles, and the thicker the better.
I really like Capeletti, they have a great texture.
telephone