Different pasta shapes taste different

[Durumwheatmywords]

God tier: linguine, rigatoni, orzo

Mid tier: spaghetti, farfalle, penne

Shit tier: tagliatelle, fusilli

AIBU?

God tier: bucatini, pappardelle, linguine
Mid: penne, spaghetti
Bottom: Conchiglie is the worst, fusilli is crap except when wholewheat, then it's the least bad one.

I have a soft spot for farfalle, reminds me of being a kid and I like the mix of textures (denser in the middle).

I couldn't agree with you more! Rigatoni wins for me, macaroni yuck

Rigatoni definitely God tier. I think fusilli is up there though.
Macaroni in the hell tier.

Although, yes the PPs who say they all have their role are obviously right. Your little delicate pastas go with delicate sauces, and hefty pastas go with hearty meat sauces.

Spaghetti, of course, should not be served with bolognese.

It’s all about the cling!
Different sauces for different pastas.
in England we drown the pasta in sauce, in Italy less is more, the pasta is coated.

We really like the little novelty shaped ones they do for Halloween, Easter and Xmas in Lidl and Aldi. Something about the shapes means it's a nice firm textured pasta that holds sauce really well.

Can't say it's classy eating a bowl full of bat, witch and pumpkin shaped pasta but it tastes good.

Totally unreasonable - farfalle are easily the worst pasta shape. How are you supposed to cook them so the middle isn’t too hard or the rest too soft? No. The correct ranking obviously depends on sauce, but goes something like:

Top tier: cavatappi, fusilli, bucatini. Also giant fusilli, pennette, spaghettini - for whatever reason, trying a nice shape in a bigger or smaller format makes it even better.
Middle: penne, spaghetti, tagiatelle, linguine.
Not so great: farfalle, tortiglioni, conchiglie, angel hair.

Spirali are the best. I'm willing to fight on this.

Conchiglie and tagliatelle are my favourites.
Penne and fusilli somewhere in the middle.
Farfalle goes cold too quickly for my tastes. I don't like mafalda corta either.

YANBU to think some are better than others.

YAB unbelievably U to put tagliatelle at the bottom!

i bought some fancy frilly pasta from TK Maxx and we had it yesterday. It was vile. Simultaneously gloopy and stodgy like it was over cooked but also hard?! It was a bit like gluten free pasta but I checked and it definitely wasn’t.

I’m partial to linguine, spaghetti or tagliatelle myself. Rigatoni is my favourite short pasta but I like most others. Conchigli (the shells?) are nice with bolognese.

Marshalls macaroni is the best, steeped in nostalgia of being at my grannies. But spaghetti is definitely lower than tagliatelle.

YANBU 100% agree with your tiers.... hmmmmmmm Ooooorzo! 😍

I ordered a tagliatelle dish in a restaurant recently. They ran out so gave me penne (they did check with me first to be fair to them, and I agreed because there was nothing else I fancied). It compleltely changed the meal which wasn't half as enjoyable as it should have been. I don't like penne though; I'd put it on the bottom tier.

I love mafalde. My Italian family say it's what should go with chickpeas...

I HATE farfalle and fusilli, they're impossible to get on the fork.

I'd have linguine in my god tier, along with mezze penne.

We eat spaghetti with ragu (Bolognese) but we're in the south of Italy. (orecchiette land)
Small pasta goes in soups, or with pulses
Linguine with fishy things or pesto
Bucatini baked or with tomato based sauces
Rigatoni/tortiglioni and other big short shapes for baking
Penne with everything
Orecchiette with greens or tomato
Fusilli is for the kids to stick on craft things
Farfalle for salmon and cream or fresh tomatoes, etc.
Egg pasta goes with meat sauces /ragu etc. (egg tagliatelle, fettucini or any short egg pastas, fresh or dried)
Macaroni (maccheroni)is just a general term for any short tubey pasta. I've never seen a box actually called maccheroni down here. Maybe it's a regionalism.

In our house we get through more penne and spaghetti (but thicker spag) than anything really as they are so versatile. I'm not a massive egg pasta fan as I like the taste of the sauce more than the pasta.

YABU
your tiers need to differentiate between fresh and packet pasta

so many factors we need a matrix between pasta and sauce to accurately gauge the best pasta tbh

Not unreasonable to say there are different tiers but tagliatelle at the bottom is wild to me. Top tier stuff

Depends In the sauce.

Tagliatelle is God tier. And bow ties (not sure what it's called). Penne and fusili is shit tier and everything else is in the middle.

I really don't know what there proper name is but the kids only eat shells or bows anything else isn't as good and they won't touch it.

@Geamhradh

'fusilli is for kids to stick on craft things' this tickled me 😂

Orzo is too tiny to have any taste.

I agree about bloody farfalle never cooking properly in the middle either.
I want to make lasagne with the wavy sheets my mum used to use for nostalgic purposes but not seen them for years. I also remember you used to get like double length spaghetti when I was little. (UK)

Yes of course, YANBU. Different pasta shapes complement different sauces - it's a well known fact. You wouldn't have seafood with maccheroni or fusilli. Ragu alla Bolognese tastes better with tagliatelle. Pesto with linguine. Etc

Spirali/cavatappi in tomato and mascarpone sauce (homemade, please, the supermarket stuff is too watery) might well be my death row last meal choice.