Favourite kinds of pasta

[Loony BoB]

Linguine, ravioli and fusilli, nom nom nom nom nom. A good sized tagliatelle is also amazing, as is macaroni. I'm not a big fan of penne at all, and tortiglioni is no better. Farfalle is eh. Shells, or whatever the Italian name is for them, are awful.

[Shorty]

Fusilli Sarah.

I like it all. All of it. Give me all of the pasta.

[Shauna]

Yeah, I like most all pastas, and I cannot think of one I do not enjoy.

Certain pasta sauces though. Eurgh.

[Jess]

Don't they all taste the same?... Just different shapes and sizes? I love all pasta!

[Pumpkin]

Penne is my favorite and the shells are my least favorite.

[Parker]

gnocchi, if it counts.

i also developed a recent love for stuffed pastas so some good ravioli or whatever is awesome

[Colonel Angus]

All this bad mouthing of shells breaks my heart.

I love shells. I like how they hold sauce.

My favorite is ravioli. My grandmother use to hand make them. Ones you buy in the store are good, but her's were special.

Outside of that, Jess is pretty spot on. Outside of the filled ones, the only difference between the pastas are how you like to eat them.

[Loony BoB]

There is deeeefinitely a difference. Some hold certain types of sauces better than others. Macaroni will hold onto a cheese sauce excellently and when you bite down into it, it will squeeze out that sauce. Fusilli is great for grabbing onto small diced up bits of food within a sauce.

[blackmage_nuke]

I like how penne gets the sauce inside but I dont like how its so short that I can only really eat a few at a time unless I use a spoon or just tip it into my mouth off the edge of the bowl.

The longer thinner ones are my favourite but I'd like to try Bucatini or some kind of really long penne if someone could invent that

[Miss Mae]

Penne and gnocchi and my favourites, and sometimes spiral pasta (which is apparently called fusilli but apparently that word was too hard for Australians and we just changed it to 'spiral pasta' on all the packets). I prefer smaller pastas than spaghetti or fettuccine.

I make my own pasta sauces. I have about three bases that I use (tomato, cream and starch water/butter) and various combinations of additions depending on how I'm feeling.

I love pasta.

[Colonel Angus]

I'm sorry, but all this fusilli talk has me thinking...


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[Shorty]

I'm sorry, but all this fusilli talk has me thinking...


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You got my reference. I like you, friend.

[Night Fury]

Fettuccine!

Eeeeeh I'm gonna get a pasta rolling machine this week too. My Italian has had a big influence on me

[Bolivar]

Penne, I just like the way it holds the sauce.

I also like vermicelli and the things the wonderful Vietnamese do with them.

[Jess]

There is deeeefinitely a difference. Some hold certain types of sauces better than others. Macaroni will hold onto a cheese sauce excellently and when you bite down into it, it will squeeze out that sauce. Fusilli is great for grabbing onto small diced up bits of food within a sauce.

But you didn't ask which pasta is best with which sauce.

Without sauce, they all taste the same!

Sometimes I make "macaroni" cheese with penne! Crazy, huh?