I've never been much of a fan of pasta and I find I particularly dislike penne, fusilli, and conchiglie. When I do make pasta, though, I always use fettucine. That and spaghetti seem to be the only ones that don't taste horrible.
Poll: Best Pasta Shape
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I love Farfalle... but Fusilli are my all-time favourites. The most easy to eat, and the shape just feels good in the mouth.
What you have to remember with fiori (and wagon wheels) is that they're designed to keep their shape and texture. This makes it a soup/salad noodle, not doing so well when you have thick sauces and meat but for broths and creams, it hold the al dente together better.StormShaun said:Well...AccursedTheory said:
It's ruined my gym exercise, so I may as throw it in there so I might be able to save someone (which I doubt will happen.)
Yet my mind is like a roundabout, and I keep thinking it's worth it and eat it again.
Why do good things always have to come with some kind of consequence!?
Holy shit.MCerberus said:Make some mac and cheese with that and you're gold
I have to try this with my multi-cheese recipe.
[sub][sub][sub]IT'S HAPPENING AGAIN![/sub][/sub][/sub]
So the question is is your recipe a casserole type with lots of cheese solids or is it a stove-top recipe, where you make your sauce stir it in?
Ah...MCerberus said:
It's just Mac n' Cheese with multiple kinds of cheese.
Unless you cook it in a special way, which I might expect would be better than my way.
I voted for shells, but only because my real answer is somewhat cheating. Tortellini is my favorite pasta, but of course the shape of the noodle itself is only a small part of the appeal.
Fusilli is my favorite with farfalle as a close second.
Candied sweet potatoes? Is that sweet potatoes with a caramel coating or something similar?AccursedTheory said:
Basically just sweet potatoes, roasted/boiled/sauted to softness, then thrown in a pan with melted butter and sugar to finish.-Dragmire- said:
That sounds far better than the image I had in my head!AccursedTheory said:Basically just sweet potatoes, roasted/boiled/sauted to softness, then thrown in a pan with melted butter and sugar to finish.-Dragmire- said:
I was thinking of a sweet potato version of a candy apple.
I have to go with Spaghetti because the noodle itself lends itself well to being drowned in delicious sauce and integrating meat into a mouthful. Mmmmmmm! 
I'm going to have to go with penne, although tagliatelle is also a good contender.
Penne got the ease of cooking compared to spaghetti since the tubes are short. Unlike penne it's lighter in texture, while fusilli is kinda dense. Lasagne is good for its use, but it's not as easy to fit into dishes as penne. Conchiglie and farfalle just seem bothersome as the sauce doesn't really get that much contact with the entire surface. They both look fancy though so that's a bonus.
Penne got the ease of cooking compared to spaghetti since the tubes are short. Unlike penne it's lighter in texture, while fusilli is kinda dense. Lasagne is good for its use, but it's not as easy to fit into dishes as penne. Conchiglie and farfalle just seem bothersome as the sauce doesn't really get that much contact with the entire surface. They both look fancy though so that's a bonus.
spaghetti or death! if spagretti unavalable spirals will suffice. but ive been eating spaghetti so much i kinda forgot how to eat others by now. The manufacturer matters A LOT though due to different tastes. I kinda ended up buying imported ones from Italy because they taste 10 times better than those from local pasta factories here. Ricosa is the manufacturer, best pasta ive ever eaten.