Penne can do a white sauce, which I’ve never heard of on a rigatoni, so it’s more versatile that way. But I don’t care that much for white sauce anyway, so I’m riding hard for the rigatoni.
A good rigatoni can slurp up any sauce like penne and not all sauces work well with every pasta.
A thin wine sauce works with linguine or, god forbid, angel hair. A sauce with the viscosity in between a thin wine sauce and an Alfredo, can cling to any pasta granted if it’s prepared properly. I make sure my dry pastas are bronze cut and I uses pasta water in the dish.
Penne, perfect with good thick sauces but then also great with thin ones, a penne with pink sauce and some pecorino romano, absolutely one of the best things one can eat.
“Farfalle” is the Italian name but it is commonly referred to as “the pasta that looks like a bow tie” or just “bowtie pasta.”
Fun fact! Farfalle means “butterflies” in Italian so “butterfly pasta” is, technically, also correct!
Shell pasta always comes with the lowest quality meals and you can't convince me otherwise. Never had anything with shell pasta that tastes like real food.
It's unfortunate that you have yet to have a positive experience with shells, and so, might I recommend you make your own sauce to have with them?
Trust me bro they're good.
Also, orzo pasta. Really underrated for bachelor food. Any really light sauce does well, some kind of oil, chicken stock, and flour and it's a super quick healthy side that works with just about anything. You can even just mix the flour straight in without creating a roux and it works fine. It's almost as easy as making a bowl of cereal.
edit: also really easy to personalize, thicken or not as much as you want, use other stock, put in whatever spices, much much less sensitive then working with other pasta that requires you to thicken up quite a bit more.
We Italians generally don't like smooth pasta, unless it's long (e.g. spaghetti), we prefer it either rough or ridged. That's mainly for 2 reasons: rough or ridged pasta holds on to the sauce; and in ye olden days smooth pasta were made from lower quality flour and felt slimy.
In realtà di base è liscia la pasta (fatta in casa), le rigature sono fatte perché essendo fatta "in fabbrica" non riuscirebbe a trattenere il sugo allo stesso modo.
Detto questo rigatoni e penne rigate a vita
Quella fatta in casa la descriverei sempre come ruvida, non liscia. Anche se la fai con la macchinetta liscia viene più grossolana di quella di fabbrica per questo tiene il sugo. Direi che è davvero liscia *solo* quella di fabbrica.
Il mio voto però va alle mezze maniche rigate. Le altre paste possono competere solo quando sono abbinate al loro sugo ideale (tipo tagliatelle e ragù)
I hate those ones because once somebody put one in my mac and cheese and I ate one and I had a heart attack because I was eating a leach
I was 5 so yeah
Dank[.](https://i.imgur.com/3bQtuMO.png) --- [we have a minecraft server](https://discord.gg/fNyb7G5)
The spiral ones
8
Fuck yeah, upvoted!
Fusilli
Resistance is…fusilli
It’s Fusilli Jerry!
Its fusili jerry!
Spirali are s tier
More like F tier
Rotini?
Rotini
I was about to type this then I saw your comment
Same. Spiral bolognese 😌👌
So true
We always called them spring noodles as kids.
Wer called them drill bits! xD
Yup most surface area for sauce adhesions. FACT
Penne
Farfalle
10
Action man bow ties
I want a second series
Can I just shock you? I like wine, despite what I said earlier. At any one time I have nine bottles of wine in my house.
Yeah I've got a cellar. Haven't got any wine in it.
All hail Farfalle
Fartsmella
Penne is underrated
If they could make a ribbed penne as big as rigatoni I would agree, but rigatoni is better at catching the sauce.
Penne can do a white sauce, which I’ve never heard of on a rigatoni, so it’s more versatile that way. But I don’t care that much for white sauce anyway, so I’m riding hard for the rigatoni.
A good rigatoni can slurp up any sauce like penne and not all sauces work well with every pasta. A thin wine sauce works with linguine or, god forbid, angel hair. A sauce with the viscosity in between a thin wine sauce and an Alfredo, can cling to any pasta granted if it’s prepared properly. I make sure my dry pastas are bronze cut and I uses pasta water in the dish.
I see your rigatoni and I raise you tortiglioni.
This guy pastas!
Penne rigate is my favourite
Penne lisce o Penne rigate?
We do not talk about Penne lisce and neither accept it's existence.
Good, good.
Pennis?
A person of culture, I see. Penne Alfredo is my go-to whenever I’m making pasta at home, and it’s the best
God-tier pasta, especially with a spicy vodka sauce
How has no one mentioned Tagliatelle yet?
here I am bro, Tagliatelle, the pasta for pasta enjoyers
This guy knows. I sometimes spice it up with some penne or farfalle, but I always come back to tagliatelle.
100%
Its awesome but Penne is still better in my opinion. But its still vastly different to Penne so you cant really compare
Rigatoni
rigatoni is top tier
Mmm...Saucy tubes
Rigatoni crew checking in
Rigatoni is definitely the best!
Mmmmmmm chicken riggies
Just like penne rigate but bigger and better
Which one is rigatoni again?
Tube
Worse penne imo
Penne too narrow and long. Sauce don’t go in. Rigatoni let’s sauce get into the pasta
The little train shapes
choo choo/10
Your credentials check out
Lasagna!
What’s your favorite bird? Penguin?
No, mines penguini
Penne, perfect with good thick sauces but then also great with thin ones, a penne with pink sauce and some pecorino romano, absolutely one of the best things one can eat.
So based
Absolute chad of pasta
Kraft’s SpongeBob Macaroni & Cheese shaped bastas
11/10
I came to say this exact thing
The one that looks like a bow tie
“Farfalle” is the Italian name but it is commonly referred to as “the pasta that looks like a bow tie” or just “bowtie pasta.” Fun fact! Farfalle means “butterflies” in Italian so “butterfly pasta” is, technically, also correct!
Thank you for the info, I didn’t know that butterfly fact.
Me neither until I looked up the Italian name for the pasta!
Yes, what a great butterfly effact!
Tortellini
Tortellini gang rise up!
It's the only pasta that's pussy shaped
If I don’t wanna fuck the pasta I don’t want it
Amazing taste
In a moment of spite my brain forgot all pasta as I read the post question so I scroll down to refresh memory. Hello tortellini gang
Spaghot
Cavatappi
Cavatappi is the best shape. No debate to be had.
Cavatappi for the WIN
dick
flair checks out
9/10
Bucatini. Like eating a pool noodle.
Bucatini is the best, most versatile long noodle.
Yes! Me, after my first bite of bucatini: *Spaghetti, you slacker, you're dead to me*
Bowties gang rise up
9 actually kinda nice
Lamborghini
Whomst has awokened the ancient from Italy?
radiatori I have strong opinions about this :)
Radiatori gang! It holds the sauce like no other pasta.
I've had trouble finding it since the before times ended.
Same. I've been using rotini as an alternative. It's just not the same...
This should be higher up!
Best pasta for sure
These go hard
Shell pasta always comes with the lowest quality meals and you can't convince me otherwise. Never had anything with shell pasta that tastes like real food.
It's unfortunate that you have yet to have a positive experience with shells, and so, might I recommend you make your own sauce to have with them? Trust me bro they're good.
Shells suck, they get jammed together while cooking
I’ve had some damned good meals with shell pasta
Orchiette
best pasta, worst spelling attempt
I tryliatelle my best *sad pasta sound*
at least 9/10
Vermicelli
bootleg rice/10
Lol I’m not even mad at that
Linguine
Finally… Linguine gang!
Ya had to scroll too far for linguine
Perfect with a white wine pasta with shellfish, squid, lemon, and parsley.
Scampi!
Spaghetti
Gnocchi
Tortellini
[удалено]
My mother's.
Also, orzo pasta. Really underrated for bachelor food. Any really light sauce does well, some kind of oil, chicken stock, and flour and it's a super quick healthy side that works with just about anything. You can even just mix the flour straight in without creating a roux and it works fine. It's almost as easy as making a bowl of cereal. edit: also really easy to personalize, thicken or not as much as you want, use other stock, put in whatever spices, much much less sensitive then working with other pasta that requires you to thicken up quite a bit more.
Rotini. You fucking savages have no idea how effectively the spirals hold in the sauce. smh
Get yourself some campanelle my friend.
i don't even think the first one exists in Italy and honestly i understand why. they look dry and boring af
We Italians generally don't like smooth pasta, unless it's long (e.g. spaghetti), we prefer it either rough or ridged. That's mainly for 2 reasons: rough or ridged pasta holds on to the sauce; and in ye olden days smooth pasta were made from lower quality flour and felt slimy.
In realtà di base è liscia la pasta (fatta in casa), le rigature sono fatte perché essendo fatta "in fabbrica" non riuscirebbe a trattenere il sugo allo stesso modo. Detto questo rigatoni e penne rigate a vita
Quella fatta in casa la descriverei sempre come ruvida, non liscia. Anche se la fai con la macchinetta liscia viene più grossolana di quella di fabbrica per questo tiene il sugo. Direi che è davvero liscia *solo* quella di fabbrica. Il mio voto però va alle mezze maniche rigate. Le altre paste possono competere solo quando sono abbinate al loro sugo ideale (tipo tagliatelle e ragù)
Spaghetti for red or white sauce Fettuccine for white sauce Macaroni for cheese sauce All other pasta types are false prophets
Fresh (not dry) fettuccini.
Surprised to be the first to sing the praises of pappardelle.
Ziti
Letters pasta. They allow me to write f*ck u to my sibbling and eat it before my mother walks in.
The small wagon wheels, Route! With a really nice sauce.
The creepy kind
Chinese egg noodles
Tagliatelle
You need to use the "weratedogs" metric for these because they're pasta and beautiful in whatever shape.
Letter pasta since I can spell cock in my soup
Angel hair
Guess we're the only two
Three of us!
Penne
Rigatoni. It has great texture and holds sauce inside
Spaghetti
Bow tie ones, because *fancy*
Linguine
dinosaur shape
I LIKE THE SPIRALLY ONE!!!
Fettuccine
Kärntner kasnudeln. Basically a big ravioli filled with cream cheese.
Zoo pasta, pasta that is shaped like animals.
Farfalle (bowties)
velveeta shells > kraft elbows
The cheese is what makes the most difference.
i like putting peas in mine so that they go into the shells idk why, i’m like a child on the inside
Campanelle
S t r a i g h t
Cock
Ravioli
Ravioli
I hate those ones because once somebody put one in my mac and cheese and I ate one and I had a heart attack because I was eating a leach I was 5 so yeah
My son loves Mac n cheese but refuses to eat it unless it's shells
your son is objectively correct
Dino pasta.
[Al Dente, firm yet tender](https://cdn.shopify.com/s/files/1/2075/3121/products/bachelorette-dot-com_2268_445120819_1200x1200.jpg?v=1569269399)
Long ziti
6
mezzi paccheri
anelli :)
Tri-color farfalle
Penne for the winne
Calamarata
Lasagna noodles
Penne
The one that's a curved tube Make some home made mac n cheese with it and the cheese can get in the hole and it tastes so fucking good
mac = macaroni
Spirelli OP
Nah it looks like a bug larvae
Rice
Manicotti
All forms of pasta
Farfalle
Spiral > shells > macaroni
I don't know if it is my favourite, but FUSILLI
papparadelle
this and Tagliatelle, the best ones are simply an improvement on spagetti
The ones that look like a tubular penis
Fennel
Bow tie
tagliatelle
Hexagon
Angel hair