Mine is orzo. It’s slippery and it should grow a spine and be either pasta or rice but not both.
Notably missing from all the answers here is dinosaur pasta since everyone likes them.
About to insult all of Italy - Spaghetti.
Inconvenient to eat and doesn’t hold the sauce well.All you spaghetti haters in this post need to get bronze die cut pasta. Modern machines produce pasta that’s too smooth so sauce doesn’t stick. The old school extruders/cutters leave a tiny surface texture that allows sauce to cling on!
Look at mr bourgeoisie over here with his artisan food.
Ah, yes, understanding where capitalism has produced a worse quality, minimally viable product that makes people a little sad but not enough to effect profit margins enough to change, is clearly due to class divide and not the estrangement of the general population from the products of their labor.
Also that’s Ms. Bourgeoisie to you
The judges would have accepted Dietalini, Bowtie-eater, Gnot Poor, Pastafarian or Many Penne.
Give me all the inconvenient food. I at least want to be entertained when I eat. If I wanted the most efficient way to eat I’d just drink Soylent 24/7.
I feel the same way. But I have been informed this is because most Itallian American dishes are not the right sauces for spaghetti. And its not bronze cut.
just use plain elbows in a bowl, really get 'em worked up.
I like linguine. It gives the sauce traction.
Spaghetti is perfect for carbonara, most other sauces not so much.
My mother (I love her so very much) makes this wonderful sauce and amazing meatballs whenever we get together… but she uses Angel Hair (which I like) and RINSES THE NOODLES BEFORE SERVING. Doesn’t finish the noodles in the sauce, just rinses the shit out of of em and plops the sauce on top, which all falls to the bottom of the plate.
When I make pasta, I use the squiggliest noodles I can find (Radiatore?) and finish the pasta with some pasta water and pasta sauce.
I miss spaghetti but I’ll never eat it in public. Yeah I know all the ways you can do it without looking like a slob, but I don’t want to still be scooping around that shit 40 minutes after everyone else finished eating.
Italians would say it’s a skill issue 😛 In truth is likely wrong sauce or too liquid perhaps not the right consistency.
Hollow spaghetti. Impossible to suck it, because it has a vent hole.
Ah, bucatini, the devilse pasta. Nothing like accidentally aspirating on your pasta sauce.
If the sauce is thick enough it’s pure heavens.
Honestly, farfalle. The middle is always too hard and the sides too floppy.
Agree. Don’t like smaller rotini either.
Orzo is great, but I get a brand that makes them significantly larger than Barilla. They’re quite large, much better texture.
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.
And now I am hungry.
Conchiglioni/Conchiglie, the ones roughly formed like a mussel. They tend to stick inside each other during cooking.
Spaghetti are sadly not rough enough for the sauces to stick to them.
Shells may be my least favorite too.
About spaghetti: not all pasta is made for every sauce, spaghetti are good for some, bronze cut even better
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.
Angel hair. Too fine, way too easy to overcook.
It was a thing in the 90s when people were doing “light” diets to eat angel hair pasta as a health food.
honestly not hard to overcook if you know how. it’s the only spaghetti noodle our family likes. the trick is to take it off the heat and drain it before it’s done, it will finish cooking in its own heat
I just wanted to let you know how you phrased your first sentence says the opposite of what you mean, I believe
lol thanks, my brain works at 50% at the best of times 😂
Just looked up ‘orzo’ , all I have to say is bros and broettes that is clearly rice case closed
I had to look it up too. We actually call that shape of pasta “risoni” in Australia. And the meal you make with it is also called “risoni”.
I love that stuff. Definitely better than rice.
Risoni clearly means rice - rice: confirmed 👍
ITT: people who apparently struggle to eat pasta
I forget the name, but the one that’s kind like penne rigate, but a much wider diameter tube, with ends cut straight instead of angled. That one literally always falls apart and turns to kinda mushy strips when I’ve tried to cook it or had it cooked by someone else.
Rigatoni? And I agree!
I’d have to say shells, particularly the “shells & cheese” size. I always have quite a few shells stick together and end up undercooked, and I don’t really encounter that challenge with other shapes.
I actually like orzo a lot, but I’ve always had it in dishes where it behaves like (and is possibly mixed with) rice. I think it adds a nice (creamy?) balance to some other carby things, such as a veggies. Trader Joe’s sells one that really like that has orzo mixed with spinach, sundried tomatoes, and feta(?) cheese.
i use shells a lot, even for bowls of just pasta and sauce (vs a plate of sauce over spaghetti noodles). it’s just easier to scoop 'em up with a spoon.
use plenty of water and stir the pot frequently. i only have a problem with them sticking together while cooking if i neglect to do those two things.
they’re great in pasta salads or mac & cheese when you’re using peas in whatever you’re making. some of the peas work themselves into the shells. it’s like they were made for each other.
Large shells and tubes. It feels like noodles were not meant to be that big, like it’s unnatural. They always look so wet, and then it reminds me that all noodles are wet, but are at a proper size so you can ignore it.
Orzo is great in greece style salad with feta cheese and olives
