• Allero@lemmy.today
    0·
    3 months ago

    Spaghetti/capellini/linguini. Wrapping pasta on the fork is part of the fun!

    Alternatively, fusilli.

    Penne and other hollow variations are among the least favorite because they can retain a bit of water inside and getting that onto your tongue is not fun.

    • ShepherdPie@midwest.social
      0·
      3 months ago

      This is my answer too. I like different noodles with spaghetti sauce than I do with alfredo. You wouldn’t want elbows in lasagna. This is why we have so many variations.

    • Björn Tantau@swg-empire.de
      0·
      3 months ago

      First time I was in a sex shop was together with my parents to buy some penis shaped pasta to bring home as a joke gift for my brother.

  • FellowEnt@sh.itjust.works
    0·
    3 months ago

    Farfalle, because its also a firework. If im not taking fireworks into consideration I’d have to say rigatoni, they have a good heft to them and take on sauce well. Good with butter and hot sauce.

  • ℕ𝕖𝕞𝕠@slrpnk.net
    0·
    3 months ago

    strozzapreti - not only is it a tear shape for holding sauce and fun to eat, it’s a delightful name: the “priest strangler”

      • ℕ𝕖𝕞𝕠@slrpnk.net
        0·
        3 months ago

        It’s a handmade pasta, so you probably will see it in nicer restaurants rather than stores, but if you have a place that makes fresh pasta in your town that’s another place to look. Or make them yourself!

  • Nefara@lemmy.world
    0·
    3 months ago

    For mac and cheese: medium shells, ditalini
    For red sauce pasta: medium shells, rotini
    For pasta alfredo: medium shells, fettuccine

    So I guess you could say my favorite pasta is potato gnocchi

  • AA5B@lemmy.world
    0·
    3 months ago

    Rotini holds lots of whatever sauce plus seems like a great consistency - substantial but not solid

  • zxqwas@lemmy.world
    0·
    3 months ago

    Lasagna plates if that counts. If not Macaroni. Compromise between shelf space per serving and ease of getting the portion size right (1.25dl raw, 2.5dl cooked). Contender is spaghetti which wins on shelf space but I always end up with too much or too little without resorting to the kitchen scales.

    I find the larger variants are hard to get a good mix of sauce and pasta in your mouth regardless if you use a spoon or fork.