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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
Radiatori can achieve such a wild sauce to pasta ratio, I love them. Wheels have a good texture too. Hell, shells as well. I might just like structure.
I should probably find and try some cascatelli.
I could do without penne; I think I'd always prefer rigatoni.
Anything with a filling is even better.
I've never seen radiatori before! They look like bugs. Very cool and looks like it would have optimal sauce retention and texture. Good share.
I was about to post about radiatori and mafalde. Love them with the more runny kinds of sauces.
I hate angel hair spaghetti
It's always mushy. It's like eating wheat jello with a fork. Can't al dente it without some NASA ass timing. No thanks.
??? You just cook it for like 5-6 minutes?
Try 4
I like rigatoni because they're like penne but big enough to actually get chunky sauce in the middle hole.
I usually use penne for pasta salads even though twists are the the classic for that.
Spaghetti is over-rated. Tagliatelle is better for things you'd use spaghetti for IMO. The egg is nice in there. But if you don't want the egg, tagliatelle and pappardelle are pretty much the same shape.
Not sure if it counts as pasta because of how much of it is potato, but gnocchi are pretty good too.
Now I want to go carb-load
Rigatoni are great, agreed, the ridges have the best mouthfeel and they're a good size.
Rotini is incredibly versatile. S tier pasta shape
I don't know how it is called in english, we call it vermicelli and it's a thin spaghetti with very short (around 2 cm) length.
It's very fast to make and doesn't require much camping around the stove.
All I could find in English is 'short cut angel hair', but even the ones I found appeared longer than 2cm.
favorite is spaghetti for most things except sauces where it's all about gnocchi for me
I agree that farfalle are the worst
bowtie pasta is good because they're shaped like bowties for tiny businessmen, who have been ground up into the sauce & you are eating them. bowtie pasta is a great expression of the revolutionary sentiment: "eat the rich"
Top: cavatappi. There is nothing that it doesn't work with.
Do you want spirals or tubes?
Yes.
bowties look like little bowties
They're butterflies not bowties 
Doesn't make up for it imo. Dinosaur pasta for novelty shape - better cos it looks like lil dinos but also has better size and cooking consistency.
Hammer and sickle shaped pasta!
Can hexbear please manufacture it?
I like elbows
bowties are the clown shoes of the pasta world. the long ones get stuck on my tongue piercing and choke me. the tube ones spill sauce, wasting it and making the messes. the stuffed ones cost more than iPhones. I guess that leaves rotini?
I used to get gemelli sometimes but since early covid days they never have it at the grocery store anymore
campanelle are the fucking worst
Best: penne, angel hair pasta cut in half
Worst: all others except rigatoni it's good too
I like all pasta shapes. Mainly I think the pasta shape has to fit the sauce. Why some shapes seem to fit some sauces better than others, I cannot articulate.
Penne or bust
A fun anecdote from the beginning of covid times in Italy, is that the pasta aisle at supermarkets was completely emptied out, because people were panic buying non-perishable food products. All kinds pasta gone from the shelves, except for penne lisci (penne without the ridges on the outside). Not even in an emergency would Italians buy that shit.
I dig penne rigati, a classic, even if a bit boring.
She pasta on my penne til i bust
That’s al dente AF.
Orzo. Just eat rice at that point, weirdo. Couscous obviously gets a pass, as it's shaped differently from rice.
I give orzo a pass myself, since it works in some soups, stews and pasta bakes where pearl couscous may not hold up as well. But if it's just served on its own, agreed, blech.
Rigatoni, Papardelle, Bucatini, sometimes i just buy lasagna sheets and slice them into thick strips. I like stuff that the sauce really sticks to. Orzo makes a nice salad.
Don't care for Penne, Fettucine, even spaghetti when i think about it. Boring but practical, i guess.
Funny story, one time i made my nephew and niece some mac and cheese using Rotelle pasta and now that's the only way the want to eat it. My sister hates me for it lmao, and now i buy a box of that pasta for them on christmas.
Funny story, one time i made my nephew and niece some mac and cheese using Rotelle pasta and now that's the only way the want to eat it.
Kids like wagon wheels what can you say
Elbow Mac: 
Rotelle: 
Rigatoni is the best. When I was a kid I could smell the difference between rigatoni boiling and any other pasta.
Really? That's a pretty special skill, can you still distinguish them?
You know, I'm not sure. I rarely buy it since it's more expensive than other shapes of pasta. Since pasta is already a "budget" food for us, I always just buy what's cheapest.
favourite: shells, corkscrew and butterfly (or conchiglie, fusilli and farfalle to use their proper names)
least facourite: spaghetti actually
Top: Penne (with the ridges). It seems to be one of the most hated for some reason, but I like how easy it is to cook, it holds most sauces pretty well, and the texture is fun to eat.
Bottom: Risoni. Like, what the fuck even is that shit. If you want pasta, eat pasta. If you want rice, eat rice. None of this weird middle ground bullshit, just fucking commit.
The bowtie pasta has to be made by hand to alleviate the problems you describe. That way the thickness is even so it cooks evenly (pinch the middle firmly once the shape is made) , and you can make them an appropriate size so that the folds can hold onto the sauce you are pairing with it properly. I make them by hand for a treat, and they're delicious with a nice sauce.
Hot damn that looks good.
I fucking hate spaghetti.
Favorite: Orecchiette.
Least favorite: Fussili
What is it about fusilli that irks you? They're pretty popular so it'd hard to dodge them.
They are everywhere! They are too "compact" for my texture preferences.
Fresh orecchiette are the shiznits. Love them to death.
Yes they are!
shells are great because I can scoop up a mouthful at a time
by contrast, penne is just frustrating to eat
s/o to alphabets, the best soup pasta
top: spaghetti (keyboard accurately suggests the 🤤 emoji)
bottom: idk but farfalle do suck yea
light defence of farfalle tho: the way they're symmetric does make nd brain go brrr when you poke into them with your fork