Mine is orzo. It’s slippery and it should grow a spine and be either pasta or rice but not both.

  • JASN_DE@lemmy.world
    7·
    5 days ago

    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.

    • VodkaSolution @feddit.it
      2·
      5 days ago

      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