Pasta Shape

>not farfalle

>>9052781
My personal favorite too. It just has the perfect shape to hold as much sauce as possible.

>>9052781
Papardelle always

I like Conchiglie

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Why does this thread keep happening? I come here like twice a week and every time I do, there is a "which pasta shape is best" and nobody ever includes the sauce or anything that they're asking about. Different shapes work for different sauces. You cannot answer the question of just "which is best" because one that is best for sauce A may suck with sauce B. I like Spongebob shaped pasta the best.

>>9052837
It's known as shitposting, anon.

>>9052840
Sure anon, so much worse than the daily Jack or McChicken thread.

>>9052843
It doesn't make it any better just because you see every one else doing it. That's how 13 year old girls get drunk for the first time. How 11 year old boys have their first cigarette. It's more cool to not be the cool one.

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>>9052781
fusilli a shit

>he doesn't think farfelle is best

>>9052781
Rigatoni or gnocchi depending on the dish my uncultured swine

Penne or Farfalle

Angel hair pasta is basically flawless, also takes like 2 minutes to cook.

>>9052837
People always regurgitate this meme, but I think it's bullshit. I don't believe that most pastas are chosen for some "optimum sauce" idea. I think it's usually just tradition to use one pasta over another.

If somebody knows a link to some blog or whatever where they test how much of different types of sauce different types of pasta hold, I'd love to see it.

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>>9053362
I'm sure there is tradition involved, but you don't have to be a genius or a master chef to see that different shapes of pasta do indeed hold sauces differently.

Take a look at the fusili in the OP photo. It has many narrow crevices in it thanks to the spiral shape. That will hold a ton of sauce, but it won't hold any chunks in the sauce (like pieces of tomato, bits of meat, etc.) because those are too large to fit into the cracks. Something like that would be great for a generic "red sauce". OTOH, consider serving that with a heavy sauce, like Alfredo. It would also hold the Alfredo sauce really well, which would make the resulting dish too rich. There would be too much sauce relative to the pasta given how rich Alfredo sauce is. So for a rich sauce like that you'd pick a pasta that has fewer cracks and crevices such that it holds less sauce. The classic choice of Fettuccine is perfect because the flat noodles don't hold anywhere near as much of the rich sauce.

Or look at pic related. Vesuvio. This is my favorite to use for sauces that contain ground meat because its crevices are large enough that the bits of ground meat can fit down inside them. It also has a lot of texture given it's shape which complements the meaty bits in the sauce very well.

>>9052781
Action Man bow ties are the best.

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>>9053408
Sometimes if I'm feeling fancy, I might just wear one to dinner.

>>9052781
Mezzi Rigatoni is GOAT at holding chunky sauces. Fusilli is p good at thinner sauces though (like great mac n' cheese).

Don't you guys know how to pick up the sauce and pieces with your forks? What's up with this "holding" business?