Favourite Pasta Shape

[Nosugarsplease]

Bows and rigatoni

Linguini, specifically with crab, lemon and chilli 😋 then the seashell pasta 😂

Rigatoni or tagliatelle

Capellini and linguini. Shells for the short stuff.

Conchigle

Tesco usually have orzo dud (I live in the back of beyond)

I always buy fusilli as it cooks the best (but I usually buy spaghetti and tagliatelle also)

interested now in other shapes 🤣

I think there are far to many pasta shapes

I understand that they have different jobs, like difference between eg filling a shell or coating a twist, but what kind of accompaniment is so nuanced that you really need both spaghetti and linguini to exist to make a discernable difference to your meal

Fusilli

But also the boiling pasta water - burny mouth

Haha very true @PracticeorPractise

I’m a long pasta fan, I love the fork twirling. Tagliatelle is my favourite, but linguine, bucatini or plan old spaghetti are also good options.

My very favourite is spaghetti, but in a bake I like penne or macaroni. I don't mind taglietelli or linguini, I don't mind conchiglie but I dislike radiatore, fusilli or papardelle. I don't really see the point of or so - I would rather have rice.

Exactly these

Dislike spaghetti

https://www.instagram.com/reel/C7ZHycLIsak/

I want Garron to make a followup video for a more comprehensive review. I share his opinion on farfalle though.

Spirali and radiatore.

OMG you've just taken me back a few decades! Awesome!

Linguine or bucatini

Not a big pasta fan but do like pappardelle with lemon/cream/parmesan/king prawns.

Vermicelli- love it with pesto. And then any long pasta except spaghetti.
Hate penne.

I love penne

to the point that I buy more even if we have loads of fusilli in the cupboard!

I like spaghetti, taglietelle and linguine as well

Orzo is great for one pot stew dishes. This is how they use it in Greece as it soaks up the sauce. So they would have it with braised beef. It’s not really for a dish on its own. I’d go spaghetti every time.

Tagliatelle 'paglia e fieno' i.e. straw and hay/green and white. Fantastic with home made pesto and green beans.
Linguine for puttanesca sauce.

I like spirali for regular pasta dishes, tagliatelle for seafood dishes and orzo for baked dishes.

I am partial to a giant shell stuff with spinach and ricotta too.

Rigatoni and linguine. But pretty much like them all

i never buy fusili but i should
i like spirali
and spaghetti and tagliatelle,
macaroni for macaroni cheese
i dont like linguine

Vermicelli - it is basically pre portioned spaghetti that cooks quicker

Angel hair pasta - skinny spaghetti that cooks quicker

(do you see a theme forming?)