Mine is orzo. It’s slippery and it should grow a spine and be either pasta or rice but not both.
As much as I love lasagna, the noodles are the worst part of preparing the dish. They’re awkwardly large and heavy (for a noodle), and God help you if you overcook them even a bit as they will disintegrate under their own weight.
Overcook? Never had that problem so you boil them before hand or do sth. Weird like that?
Am I missing something? You don’t have to precook lasagna noodles, you put them straight in the lasagna and they cook in the sauce.
orzo is really good in marry me chicken, one of fiances signature dishes
I am vegan so I make marry me chickpeas instead. Very good!
Buccatini. Still good, but its basically spaghetti with a weirder texture.
Probably bowties AKA fucking farfalle. Difficult to grasp, harder to keep a hold of, don’t retain sauce. Who thought this would be a good idea? probably some british designer
Either sloppy and overcooked on the outside, or raw in the center. Choose only one option.
Angel hair is probably my most disliked. It just tastes terrible and gets overcooked so easily. I also dislike ditalini but not nearly as much since that usually only goes in like minestrone soup and it might just be that I’m not a fan of minestrone.
For the best pasta shapes, look no further than Buccatini (the objectively better spaghetti), cellentani (idk it’s just fun), and gemelli (perfect texture for lightly sauced dishes).
I used to hate farfalle, but I’m okay with that one now. We’ve made our peace. It’s another example of a pasta shape that I only had in one particular dish that I didn’t care for and I formed a negative association as a result.
Best: Ziti, fusilli, fetucchine, ditalini, macaroni, mezze rigatoni, small/medium shells, pipe rigate, cut spaghetti, orzo, cavatapi on a good day
Worst: Rotini, acini di pepe, rotelle, farfalle, angel hair, cavatapi on a bad day
Ziti and rotini are the polar opposites for me. Can’t stand rotini, actively seek ziti out at all times.
I also hate rotini. But love ziti. I don’t know why but yes I agree. Acini de pepe is for soup.
Notably missing from all the answers here is dinosaur pasta since everyone likes them.
Angel hair. Undercooked, undercooked, overcooked.
angel hair (Capelli D’Angelo) is fresh pasta to be had with a broth, so it shouldn’t may too much possible to have it undercooked or matter too much if it’s slightly overcooked.
Hard to say because different pastas are made for different uses, and might not work as well if used for other things.
But if I had to pick one I’d say Angel hair. It’s just too thin and it makes me uncomfortable.
None? They’re noodles. You put sauce or whatever on them. The shape doesn’t matter. I’m honestly confused as to why there are so many; if the ingredients are the same they all taste alike.
Texture, ability to handle more or less sauce with each bite.
And now I am hungry.
Honestly, farfalle. The middle is always too hard and the sides too floppy.
Spaghetti or any other long ones. Annoying to eat.
So spaghetti: grab a small amount with your fork and twist the fork to grab more. If the amount is too much grab fewer pieces of spaghetti and try again. if everything sticks it’s been overdone or the sauce is too dense.
Orecchiette
Slippery little bastards fall off the spoon or scoot out from under a fork when you try to spear them.
Orecchiette is one of my favourite shapes. What brand do you buy and what kind of sauce do you combine it with?
Under no circumstances you should be boiling pasta for more than what indicated or it risks becoming too soft.
Probably Barilla, I haven’t bought it in a while but if we do buy pasta it’s usually that brand. Yeah, I do all the cooking and pasta is generally not an issue as far a doneness goes. Sauce? Varies. Alfredo, pesto, or some variant on red sauce.
And I can never cook them right! For some reason, even if I cook them for twice as long as the package instructions say, they’re still tough and gluey!?!
Yep, the time between done and mush is pretty narrow.
Probably either rotini or rigatoni, neither of which seem to be very durable and nothing’s sadder than broken pasta
I hate you too.
