I’m a boring person; If I make something from a recipe, I use the pasta called out. I don’t experiment.
But when I make just for me, I like wagon wheels. They hold the sauce the way I like it. Spaghetti is just too cumbersome. I break it into smaller pieces.
I also liked the bag of pasta I got once, that was shaped like little footballs and helmets with the Packer’s G. 
Never seen it since though.
Favorite dried pasta (pastasciutta) is cavatappi (corkscrews). It’s essentially a cross between elbow macaroni (runner up) and bucatini (2nd runner up).
Least favorite is farfalle (bowties), because topography. The pinched section is 4x thicker than the base and is effectively impossible to cook at the same rate.
Apropos of nothing, Jacques Pepin often makes the observation that pound for pound, a box of long pasta has fewer servings than the equal weight of shaped pasta. This is because it’s far easier to inhale a pound of spaghetti than to shovel down a pound of elbow macaroni. I say, challenge accepted 
So, liketruncated icosahedra? 
Favourites are the chewy, hand made sort, like trofie and orrechietti. Also linguine for a vongole - a little more delicate than spaghetti.
I just can’t be doing with parpadelle though. Too difficult to wrap around my fork, always ends of smacking me in the nose and the ragu just slides off.
Personally, I’d love pasta shaped like a pentagonal hexacontrahedron.
I’ve got a rolling pin that’ll knock those babies out in seconds. 
Favorites vary with different sauces and other applications. Linguini for sautéed garlic and olive oil(with a pinch of red pepper flakes) Nothing smaller than that, never understood the popularity of angel hair pasta. Rigatoni for a standard red sauce. Why oh why have rigs been getting smaller over the years? Stop it I say, stop it. Acini de pepe or TINY shells or bowties for a clear chicken or turkey broth, ditalini for pasta fazool, orzo or seme de melone for spinach soup. Rotini for MY(I’m in no mood to deal with the purists right now) version of pasta carbonara. Elbows for mac and cheese, or the ones that look like small snail shells, lumache. A local restaurant does a vodka sauce with shrimp, chicken and rosemary over BIG bowties, perfection in every respect, except you cannot get it as takeout, although most dishes on their menu are available that way. Baked ziti is much better with gemelle(what appear to be twinned perciatelle), or Priest Chokers.
My latest find is a HUGE pasta, vaguely resembling the body(and damn near the size)of a Maryland blue crab. Thinking about trying a creamed seafood filling in them.
Angel Hair Pomodoro is a classic recipe for the pasta.
Favorite: Wagon Wheels
Every other type should be banned
I have posted before on my burning hatred for Conchiglie (seashell). Who the hell thought it was a good idea to use a bunch of randomly oriented cups full of water thinning out the sauce you carefully got to the perfect viscosity.
Well, you can easily overcome the problem of water filled shells by shaking them in your strainer for a few seconds (this could be your aerobic exercise for the day). The real problem with shells (and every other style of pasta, minus Wagon Wheels) is that they are too difficult to transfer from plate to gaping gullet without excessive grappling.
I don’t like to fight with my food. I want easy transport of the food on my plate into my welcoming mouth with no fuss or muss. Wagon Wheels allows me that comfort. Stab the spokes of the wheels (regular or mini) with the tines of your fork, lift to your mouth and swallow. Done deal. Easy-peasy, nice-n-easy.
I dislike wagon wheels and lasagna noodles the most. Any lasagna dish is better with a smaller pasta. All the others have some use depending on the type of dish or sauce.
No amount of shaking will get them all to turn over, there will be stubborn ones, or nested ones that refuse to cooperate. And no pasta is worth going in and individually dumping 200 little cups.
Ive never had issues with the water that I’ve noticed, but, yeah, they do have a tendency to nest.
I really dislike penne for some reason. Currently I’m in a rigatoni kick, but my favorite shape changes now and again.
I don’t like shells, for mouth feel… Prefer spaghetti, regular (not thin or vermicelli). Lasagna my favorite, but I never make it because I cook for one.
Actually, I make my own scratch egg noodles, Hungarian style (nokedli), very often. I don’t know if that is considered Pasta or not. I don’t think the Italians have a corresponding pasta.
Each pasta style is a dish with unique ingredient sets and presentation, and that dictates my preferences more than the shape of the pasts.
Orecchiette are the worst nesters by far. 5, 6, 7 of things can hold onto each other for dear life.
I like elbow, because I like the mouth feel.
I don’t like radiatori, because they seem gummy and thick.
I dislike any long pastas because they are impossible to eat without flinging sauce everywhere. (note: your experience may differ)
My favorite is tortellini. I’ll eat them stuffed with anything.
And all the pasta is football-shaped
It’s just for me to feed my face
And I can see, hear, smell, touch, taste
And I’ve got one, two, three, four, five
Senses working overtime
Trying to taste the difference 'tween a Prego and Ragu
Manicotti’s my favorite. Like a ricotta-cheese Italian burrito!
Least favorite would have to be tortellini. No room for the filling, so even if the menu tells you what’s inside, you can’t be sure!