Favourite Pasta Shapes

[sojourner]

Haha, 1 vote for macaroni

Partial to spirali meself.

 

[andysays]

Generally I have penne with meat based sauces like ragu and fusilli with others.

Tonight, Matthew, it's going to be tuna, cheese and vegetable fusilli bake...

 

[Looby]

Haha, 1 vote for macaroni

Partial to spirali meself.

I saw your post on the other thread, it’s perfect for (not) macaroni cheese isn’t it.

 

[spanglechick]

I like pasta with structure. Al dente is all very well and good but if there’s only one layer to bite through (conchigle, farfalle etc) then then there’s not much bite-satisfaction.
I do like spirali, and also radiatori- for this reason.

 

[brogdale]

The meal itself; if I were to say so myself (& not wishing to blow my own funnel)...it was rather yummy...

 

[sojourner]

I saw your post on the other thread, it’s perfect for (not) macaroni cheese isn’t it.

Certainly is!

I don't like the look of your pasta, brogdale . It would feel weird in my mouth.

 

[moose]

I don't like the look of your pasta, brogdale . It would feel weird in my mouth.

How rude I think it looks lovely!

 

[killer b]

radiatori

these guys are nice, had 'em a few times recently. Also a big fan of the Ruote.


Those Garofalo pastas have made whole load of unusual shapes available, I salute them for it. That said, it's all about spaghetti from my POV - all my fave pasta dishes best suit spaghetti, and the twirling brings an extra dimension to the eating which other pastas struggle to match.

 

[not-bono-ever]

whats that one that looks like a ringpiece ?

 

[Orang Utan]

whats that one that looks like a ringpiece ?

calamari?

 

[not-bono-ever]

 

[not-bono-ever]

maybe my experience of arseholes isnt a good reference point

 

[stdP]

Partnered with an italian in a house where we cook a lot, we have about a dozen different pastas in the cupboard. But those with the heaviest rotation are linguine (holds sauce/fat/oil better then spaghetti), bucatini (a Lazio speciality for amatricina and other relatively heavy sauces) and orichetti (usually served with porchetta IIRC, but we tend to have them with roast veg, especially courgettes, and/or prawns).

Since I discovered guanciale (now getting relatively common in good continental delis and divinely flavoursome once you get used to accepting what looks like huge globs of fat and salt going in to your pan), carbonara with linguine, an egg and parmsean shavings has been a favourite "morning after" comfort food.

 

[Badgers]

Went to the supermarket (Sainsbury's and Asda) to get some rigatoni yesterday. All the pasta and rice shelves were practically empty (literally 1-2% left) and zero rigatoni

 

[Chilli.s]

Anybody else tick every one of them?

Had to stay at a pasta free household for the last couple of months, dreadful, ended up dreaming about it.

 

[andysays]

Went to the supermarket (Sainsbury's and Asda) to get some rigatoni yesterday. All the pasta and rice shelves were practically empty (literally 1-2% left) and zero rigatoni

Must be everyone stocking up on pasta as a result of this thread.

 

[JuanTwoThree]

The more pinched one end is the better

 

[Chz]

Hard to beat radiatori for texture. Doesn't pick up sauce and things quite as well, but the chew is magnificent.

 

[Nine Bob Note]

Bought some genuine ziti y'day from Amazon, mostly because I was embarrassed about ordering just a bottle of vodka (£6 cheaper than the local shop!) Expensive, but I haven't used it (or, indeed, made Ziti al Forno) in years.

Generally it's: -
Fresh tagliatelle (because most of the supermarkets have stopped selling fresh spaghetti over the past year or two) for Bolognese, Olio e Aglio or Alfredo
Spirali for Macaroni Cheese or 'Kraft Mac & Cheese'
Penne for al Arrabbiata

Pesto is acceptable with any of the above. Conchiglie (the closed shell variety) is an OK substitute for most of the above.

 

[Saunders]

I have a new favourite. Mafalda corta, which I’ve not seen before (sainsb taste the diff) and are 1.5 inch lengths of frilly edged paparadelle. I’ve been having them stirred through a sauce of cooked down leeks, courgettes, garlic and spinach with a bit of pesto and thyme. The frilly edges hold the little bits of vegetable.