So you’re trying to say that when you do a lot of spearing, you want to get a huge load into the mouth, and not just a meager one?
Cavatelli. A few years ago, I asked the owner of my favorite pasta restaurant to replace the penne in my Penne a la Vodka with cavatelli. Now the majority of my friends ask for Cavatelli with Vodka Sauce and it’s even on the menu!
Ex-actly!
I’m a rotini man right down the line.
My mom made some weird pizza casserole with rotini when I was a kid and it seems to have implanted itself in my brain as PASTA = ROTINI.
Cannelloni/manicotti, gemelli, penne, rotini, e spaghetti, per favore.
Chitarra, as made by Setaro - slightly thicker than classic spaghetti, run through bronze rollers so each strand is rough and catches the sauce. the name means “guitar” and classically the dough was cut on guitar strings.
This is what I keep on hand for my usual spaghetti dinners when I made a rather thick ragu.
I also like bucatinni for some sauces, which means “little bone” - it’s hollow. I like a “bite” to my pasta so angel hair and even linguine are not favorites although are classic for some sauce presentations.
My favorite pasta name is strozzipreti (sp?) meaning “choke the priest,”- not in violence, but because presumably it is so delicious he can’t help stuffing himself. I have never seen it for sale in the US.
What a great idea for a poll!
I love 'em all, but I especially love perchiatelli with Bolonese sauce. Thick hollow extruded noodles that always are a mess to eat…great mouth-feel. 
Thank you OP, for reminding me of the spinach flavored pasta that came in the shape of little Popeye the sailors. My mother would make this with butter and Parm cheese and I was in heaven.
I picked rigatoni and other,the other being angel hair.
I can’t eat it anymore, but as a kid my favorites were rigatoni (put the fork right in it and bite off half at a time), rigatoni, and, one you didn’t mention, radiatore. All those ridges to hold the sauce!
I was certain you were going to say rigatoni.
This was my vote, too. Check World Market 
Gawd, I love them all.
Like Shakes said, it depends what goes with it.
As a good all-rounder I’d go for Tagliatelle.
Ive never been too keen on Spaghettini (thin spaghetti).
Mind you, as a kid I loved Heinz Alphabetti Spaghetti… writing rude words on my toast for my sister to see before eating it, leaving no evidence that could lead to a clout round the ear from my father…
I love spaghetti.
God bless you always!!!
Holly
I put rotini, lasagne & macaroni (elbow) plus other… where were plain egg noodles? And bow tie pasta?
Farfalle are bow ties, and they’re yummy.
Literally ‘butterflies’.
it matters to me what I’m using them for.
Maybe I’m odd but they chew differently and a dish tastes difrerently to me depending on the shape and size of the pasta.
My family begs me to make my raddiatore dish with sweet Italian sausage, dried tomatos, zucchino and onions. Those little “radiators” hold whatever you sauce them with.
Elbow macs for the homestyle goulash that isn’t. Llke Mom used to make.
Shells for tuna noodle salad.
Rotini for the authentic tomato sauce from an Italian friend.
And sometimes I just have to have a plate of spaghetti and homemade meatballs.
But I’m a carbohydrate junky and have to keep my intake down.
Tried the whole wheat ones but find them inedible.
I only eat whole-wheat pasta as far as possible. When I make my own pasta I use whole wheat, and horrors—pizza crust too! Love it.
I made whole wheat pasta (papardelle) a couple nights ago for the first time, and it wasn’t bad at all! Same with pizza crust last week. I’m not into the whole whole-wheat thing, but it was the only flour I had lying around. I used King Arthur’s White Whole Wheat Flour. It’s different than your usual whole wheat–not quite as heavy. I discovered it a few weeks ago when I needed some Indian flour for flatbread, and didn’t feel like trekking up to the Indian neighborhood, and I read somewhere online that the closest American substitute was King Arthur’s White Whole Wheat. And they were right.