Mine is orzo. It’s slippery and it should grow a spine and be either pasta or rice but not both.
About to insult all of Italy - Spaghetti.
Inconvenient to eat and doesn’t hold the sauce well.I like linguine. It gives the sauce traction.
Spaghetti is perfect for carbonara, most other sauces not so much.
Italians would say it’s a skill issue 😛 In truth is likely wrong sauce or too liquid perhaps not the right consistency.
My mother (I love her so very much) makes this wonderful sauce and amazing meatballs whenever we get together… but she uses Angel Hair (which I like) and RINSES THE NOODLES BEFORE SERVING. Doesn’t finish the noodles in the sauce, just rinses the shit out of of em and plops the sauce on top, which all falls to the bottom of the plate.
When I make pasta, I use the squiggliest noodles I can find (Radiatore?) and finish the pasta with some pasta water and pasta sauce.
just use plain elbows in a bowl, really get 'em worked up.
I much prefer spaghettini
Hollow spaghetti. Impossible to suck it, because it has a vent hole.
Ah, bucatini, the devilse pasta. Nothing like accidentally aspirating on your pasta sauce.
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Conchiglioni/Conchiglie, the ones roughly formed like a mussel. They tend to stick inside each other during cooking.
Spaghetti are sadly not rough enough for the sauces to stick to them.
Shells may be my least favorite too.
About spaghetti: not all pasta is made for every sauce, spaghetti are good for some, bronze cut even betterI know, but for that I can also simply use rough Linguine, or produce my own Spaghetti.
Honestly, farfalle. The middle is always too hard and the sides too floppy.
It is the best to make pasta salads, they say. For me they can stop making it all together.
Just looked up ‘orzo’ , all I have to say is bros and broettes that is clearly rice case closed
I had to look it up too. We actually call that shape of pasta “risoni” in Australia. And the meal you make with it is also called “risoni”.
I love that stuff. Definitely better than rice.
Risoni clearly means rice - rice: confirmed 👍
ITT: people who apparently struggle to eat pasta
Angel hair. Too fine, way too easy to overcook.
It was a thing in the 90s when people were doing “light” diets to eat angel hair pasta as a health food.
honestly not hard to overcook if you know how. it’s the only spaghetti noodle our family likes. the trick is to take it off the heat and drain it before it’s done, it will finish cooking in its own heat
Probably bowties AKA fucking farfalle. Difficult to grasp, harder to keep a hold of, don’t retain sauce. Who thought this would be a good idea? probably some british designer
Either sloppy and overcooked on the outside, or raw in the center. Choose only one option.
Angel hair is probably my most disliked. It just tastes terrible and gets overcooked so easily. I also dislike ditalini but not nearly as much since that usually only goes in like minestrone soup and it might just be that I’m not a fan of minestrone.
For the best pasta shapes, look no further than Buccatini (the objectively better spaghetti), cellentani (idk it’s just fun), and gemelli (perfect texture for lightly sauced dishes).
I used to hate farfalle, but I’m okay with that one now. We’ve made our peace. It’s another example of a pasta shape that I only had in one particular dish that I didn’t care for and I formed a negative association as a result.
I love orzo how dare youHonestly I’m a huge pasta lover so it’s difficult for me to say. Probably farfalle whenever I eat it raw. The middle parts are always a pain to eat because of the shape.
I’d have to say shells, particularly the “shells & cheese” size. I always have quite a few shells stick together and end up undercooked, and I don’t really encounter that challenge with other shapes.
I actually like orzo a lot, but I’ve always had it in dishes where it behaves like (and is possibly mixed with) rice. I think it adds a nice (creamy?) balance to some other carby things, such as a veggies. Trader Joe’s sells one that really like that has orzo mixed with spinach, sundried tomatoes, and feta(?) cheese.
i use shells a lot, even for bowls of just pasta and sauce (vs a plate of sauce over spaghetti noodles). it’s just easier to scoop 'em up with a spoon.
use plenty of water and stir the pot frequently. i only have a problem with them sticking together while cooking if i neglect to do those two things.
they’re great in pasta salads or mac & cheese when you’re using peas in whatever you’re making. some of the peas work themselves into the shells. it’s like they were made for each other.
I’m ashamed (as an Italian) to discover only now thanks to this post that “orzo” can be a pasta format and not just another cereal (it also means “barley”). I always heard the term “risoni” for it but “orzo” apparently is used as well. And I agree, it sucks.
In case you did not know there is a cylindric variant too called “tempestina” which is even more awful (mainly used for soups, or for small children). It’s uncommon to see grown adults eat them but, unfortunately, they exist.
I did not know this!
I’ve known the latter as just “pastina” and I agree with it being the worst.
Large shells and tubes. It feels like noodles were not meant to be that big, like it’s unnatural. They always look so wet, and then it reminds me that all noodles are wet, but are at a proper size so you can ignore it.
Hah, you made me think of manicotti, which I loved as a kid (cheese tubes!) but can’t even stomach the idea of now.
Notably missing from all the answers here is dinosaur pasta since everyone likes them.
I don’t think I care about shape, as long as it’s made from durum wheat. Now, we have a lot of pasta here that’s made from regular baking flour, it’s still very common in EE countries, and it’s damn cheap. You must boil it for 40 seconds and not a second more, or it instantly clumps all together and turns into a wallpaper glue.
Oh that is NASTY.
My SO made gnocchi with whole wheat flour once and it was so very wrong.
