Mine is orzo. It’s slippery and it should grow a spine and be either pasta or rice but not both.
About to insult all of Italy - Spaghetti.
Inconvenient to eat and doesn’t hold the sauce well.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.
Spaghetti is perfect for carbonara, most other sauces not so much.
I like linguine. It gives the sauce traction.
Italians would say it’s a skill issue 😛 In truth is likely wrong sauce or too liquid perhaps not the right consistency.
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 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.
I much prefer spaghettini
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.
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 betterI know, but for that I can also simply use rough Linguine, or produce my own Spaghetti.
Honestly, spaghetti
If you’re Italian, sorry for the stroke
Same. Too slippery. Doesn’t grab the sauce
Spaghetti is not my favorite either, but if the pasta you’re using is not holding onto the sauce, then try a “bronze die cut” brand.
The brand I use and have had good luck with is Delallo.
But I completely agree with you, pasta that has a smooth exterior is useless. Since the whole point of it is to be a vehicle for the sauce.
Thanks for the info! I’d never heard of bronze die cut before. I’ve been buying De Cecco, so it’s validating to see that it’s one of these bronze cut pastas. I always knew it was better than Barilla! Lol
same.
I still love them.
But compared to other pasta? Too boring.
💯 Spaghetti, linguine, and similarly shaped pastas are the worst form factor. It holds virtually no sauce, which is the highlight of most pasta dishes. Conversely, spirals, wagon wheels, and texas shaped pastas are great because they have very high sauce:pasta ratios.
Honestly, farfalle. The middle is always too hard and the sides too floppy.
It is the best to make pasta salads, they say. For me they can stop making it all together.
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.
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 👍
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!
looking it up, yeah, thats the one. I dont mind tube noodles, but I prefer smaller tubes that can actually hold their shape
Cannelloni
They are the absolute worst. Shitty to cook and shitty to eat.
ITT: people who apparently struggle to eat pasta
Orzo is great in greece style salad with feta cheese and olives
My orzo mix is sautéd spinach, butter, and a pepper spice blend with salt
I only like it toasted.
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 😂
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.
I love orzo how dare youHonestly I’m a huge pasta lover so it’s difficult for me to say. Probably farfalle whenever I eat it raw. The middle parts are always a pain to eat because of the shape.
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.
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.
I mean, what’s the point of pipe rigate? Most of them are too small to eat a single one at a time by stabbing them and they are the perfect shape to wiggle free from any attempt to hold more than one on a fork. I’ve seen them slide right off of a large spoon. I’m pretty sure if you could make molecules in that shape you’d invent some perfectly frictionless hydrophobic material that would revolutionize several industries.
