Penne usually.
What dump? Place a splatter screen over the colander and shake like crazy.
So much for hidden water.
I like fusilli.
I also like Seinfeld.
Just in the past few years, I’ve come to realize that spaghetti is my favorite. I used to order all of the various different types, but somewhere along the way, I realized that my pasta craving is only satisfied with genuine spaghetti. I especially dislike angel hair - it feels too stringy to me.
Similarly, after sampling many different types of exotic pizza (this is San Francisco), I came to realize that if I want pizza, I want pizza with tomato sauce. A pizza without tomato sauce will just leave me still wanting pizza.
Yep me too!
It does depend on the sauce for me too, but the ones I usually buy are rotini and angel hair.
I like the shells for a cheese sauce on occasion.
Same here. You and pulykamell are invited to my house for dinner.
My least fav would be Spaghetti noodles, I prefer it in low mein rather than with Marinara.
I like the rest pretty much equally when paired with its signature dish…
Elbows in Mac n Cheese, Fettuccine with Alfredo, Rotini Salad, Rigatoni with Marinara Meat and Roccata Cheese, etc…
My stomach is rumbling now. :rolleyes:
Elbows for traditional Mac and cheese
Bucatini for white Mac and cheese (garlic, bechamel, non-cheddar cheeses)
Penne with red sauce
Bowtie in pasta salads (but not a huge fan)
Rotini with white sauce
Jumbo shells for stuffing if I don’t have time for making ravioli (trout stuffed shells hmmmm)
Fettucine for eating with olive oil or butter. Or both.
Okay so I never met a pasta I didn’t like. Except that weird one that’s all incognito looking like rice.
My grandmother’s [oddly, not the Italian grandmother, the other one’s] recipe for cavatini certainly requires at least three different shapes of pasta (typically wagon wheels, rotini, macaroni, and/or bowties), but it’s not just an odds-and-ends thing: They’re deliberately put together. Along with ground meat, pepperoni, cheese on top and mixed in, sliced mushrooms, etc. I have multiple pastas in my cupboard specifically for purpose of making that recipe.
When I’m making just plain pasta and sauce, though, angel hair.
When my Italian grandmother made pasta, it was always fettuccine, and it was wonderful, but I don’t have her recipe for the sauce or the meatballs, so it’s not worth trying to emulate.
I’ve been a rotini man from way back. It’s the perfect pasta. It’s small, easy to handle, easy to cook, and it goes with pretty much everything.
On the other hand, in the last couple of months, I’ve been trying to learn how to cook. I’ve never been able to put anything together that didn’t include “pour in contents of flavor packet” in the recipe. However, I’ve recently mastered a decent chicken marsala recipe and I’ve discovered that rotini just doesn’t cut the mustard. The recipe requires a good linguini.
Hubby likes angel hair but it’s too thin for my liking so we compromise with thin spaghetti when he wants something on the thin side.
Spaghetti, penne, and farfalle are staples in our house. Spaghetti and penne can handle red sauces and penne and farfalle can handle cream sauces. And when there is nothing to make cream or red sauce spaghetti takes on the garlic, butter, and olive oil.
And we almost always have romano or parmigiano in the house. (Another debate to have… I prefer romano, he like parmigiano.)
For fall and winter we keep ditalini and orecchietti on hand for soups.
Others come into play less often but cavatappi is good with a tomato cream sauce and basil.