And why?
I like ditalini because it’s easiest to get all the sauce on, and it’s a good shape and size for using the leftovers in other things (like stirfrys).
I don’t like linguine/fettuccine (still not sure what the difference is) because it tends to splash sauce around and make a mess when I’m eating it.
Least favorite is orzo. Useless stuff.
Most of the rest are fine, depending on how they are sauced. Around Casa Silenus, we eat penne more than anything else. Fusilli and spaghetti fight it out for second/third.
Linguine is oval, like slightly flattened spaghetti.
Fettuccine is flat like a ribbon and about 1/4" or more in width.
They’re very, very distinct from each other. In fact you’re the first person I’ve ever encountered to confuse the two.
Capellini and papardelle are probably my favorites.
Rotini and other dense noodles of that ilk are at the bottom - I’m okay with al dente in a delicate or thin pasta, but too chewy in a thick pasta kills it for me.
I like spaghetti. Linguini is an acceptable substitute.
I don’t like angel hair, vermicelli, or thin spaghetti.
To me, spaghetti is the perfect diameter. The thinner ones are just not substantial enough; they just don’t “feel” right when I eat them.
I like rigatoni in dishes where the noodle and sauce are baked together.
I like eating spaghetti; twirling with a fork and spoon. I do it well.
And I like orecchiette, just because of the “ear” thing.
Bucatini (dry) and paparadelle (fresh) are my favorite shapes. At the bottom of the list is wagon wheels. What the hell is the point of that?
What’s not to like about orzo? It’s like rice in pasta form, and that’s basically how I use it–wherever rice would be an appropriate addition, whether in a soup or as a side to a stewy dish.
I’m a big fan of the long noodles. Spaghetti, linguini, fettuccine, pappardelle, angel hair, tagliatelle, vermicelli, I think that’s everybody.
My spouse, however, does not like long noodles at all. (I have always suspected it is a “Egads, how uncouth!” thing with all the spinning of the fork and slurping. Nothing to do with the flavor, sauce-ability, mouth feel, etc.)
So, consequently, no long noodles for me!
Gotta disagree. I like to make chicken, pounded flat and breaded with Panko and Parmesan, served on a buttery, cheesy bowl of orzo.
Least favorite is rotini, followed by orecchiette (little ears). There is no easy way to eat the former, and the latter is more like globs of starch. I like most everything else.
I don’t like spaghetti. I like thin spaghetti or angel hair but not the average spaghetti noodle.
Do filled noodles count? Tortellini is my favorite. And rotini is my favorite non-stuffed since it holds the butter and cheese.
Different pastas have different applications - they’re all good for something! Hell, even those penis-shaped novelty pastas are good for bachelorette parties.
In other words, this question is really asking "what are your favorite types of pasta dishes, IMHO.
I prefer angel hair in place of spaghetti. I don’t much like penne and I’m not a fan of fettuccine.
But in the grand scheme of things, a good pasta dish is usually worthy of my attention. 
Mostaccioli. I love mostaccioli.
Not a fan if any “miniature” pastas.
My favorite is good old linguine. My least favorites are fusilli/rotini.
I’m boring. I love plain old macaroni best. Least favorite is the long, super thin stuff like angel hair.
Farfalle / bowtie. Doesn’t have anything inside it and is too cumbersome to pick up without stabbing and thus loses any sauce that’s on it.
The wife prefers angel hair but I like the next thicker one, “thin spaghetti”. Rotini for tuna salad.
Dennis T
Exactly. If I want rice I’ll use rice, not some deranged Italian substitute. 
It, like wagon wheels, exists because someone was bored at the pasta factory.
I like vermicelli with spaghetti sauce, orzo or elbows for soup, and rotini for “beefaroni,” (pasta, hamburger meat & canned tomatoes with lots of black pepper).
I don’t like any of the flat noodles (except lasagna noodles in lasagna). They remind me of flatworms and creep me out.
I like thin, fine, long noodles, like thin spaghetti and capellini best.
I’m not a fan of stubby pastas like fusilli and rotini; they just don’t have that slippery mouthfeel like the long stuff.
But I do dislike bucatini, if that’s the stuff that is basically a long thin tubular noodle. When you try to slurp it up, all you do is suck air through the hole in the middle.