strozzapreti - not only is it a great shape for holding sauce and fun to eat, it's got a delightful name: the "priest strangler"
E: typos
this post was submitted on 18 Feb 2025
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It looks sooooo good:
Dont think I've had it but I'm sold already. Going to keep my eye open for some priest stranglers now
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!
Fusilli. The spiral shape allows the right amount of pasta sauce to stick to it so you get a nice pasta-to-sauce ratio.
that's like picking a favorite child, and it's timmy, and penne
Farfalle is the correct answer
It’s the fanciest pasta - always wearing a bow tie.
Whichever one is currently working it's way into my mouth.
Hey, it's me, your pasta.
I take it back. This shape sucks.
It’s completely dish dependent, but if there’s sauce involved I prefer a rigati (ridged) pasta.
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.
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Alphabetti Spaghetti
I make no apologies.
Spaghetters
Cascatelli really is the best shape. I also like rotini
Conchiglie, the medium size of shells.
That pillow shape if it's filled with parmesan.
Bowtie pasta.
It's alphaghetti for yuppies.
To eat cooked? Orzo! I love rice and pasta, and they made a rice shaped pasta. It's a win-win!
To eat raw? Wholewheat spaghetti or if I'm feeling especially daring, farfalle.
Real talk, do you chomp it raw like chips? Or do you like . . . suck on it until it softens??
Eww
Chomp it raw. I think this habit of eating raw pasta came from my old habit of eating bones.
I'm a ho for orecchiette, I just love how toothsome it is. Maybe not the absolute #1 for sauce retention but I'm all about that texture.
People like hating on elbow but I think it’s quite nice… cavatappi gives me anxiety. I do also really love a standard flat square ravioli.
Yes.
Cavatappi, hands down
Shells. Also linguine and spaghetti
Idk why but bow tie shaped fucks so hard for me.
Conchiglie - kon-kill-ee-a (last letter rhymes with 'hay')
Little shells, each one a cup for sauce.
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.
Some dude invented a new pasta shape in the last few years called cascatelli (little waterfall)
NPR did a segment on it
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
People can say "penne rigate" or declare not to be Italian without actually writing it
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The curly tubes
Ziti because the sauce gets up in the hole :)
Bucatini is nice. Or pappardelle.
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.
Fettuccine. Honestly I just love noodles, and the thicker the better.
I like fettuccine but when you hit udon size they're too thick for me
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Fusili for the consistent sauce-to-pasta ratio.
Edit: Oops looks like Wardacus beat me to it.
Kraft spiral 😩
Spaghettini!
Lately I've been really liking gemelli! More pasta per pasta.
Penne.
If tortellini counts, that’s my preference.
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.
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