Mine is orzo. It’s slippery and it should grow a spine and be either pasta or rice but not both.
About to insult all of Italy - Spaghetti.
Inconvenient to eat and doesn’t hold the sauce well.All you spaghetti haters in this post need to get bronze die cut pasta. Modern machines produce pasta that’s too smooth so sauce doesn’t stick. The old school extruders/cutters leave a tiny surface texture that allows sauce to cling on!
Look at mr bourgeoisie over here with his artisan food.
The judges would have accepted Dietalini, Bowtie-eater, Gnot Poor, Pastafarian or Many Penne.
Give me all the inconvenient food. I at least want to be entertained when I eat. If I wanted the most efficient way to eat I’d just drink Soylent 24/7.
As much as I love lasagna, the noodles are the worst part of preparing the dish. They’re awkwardly large and heavy (for a noodle), and God help you if you overcook them even a bit as they will disintegrate under their own weight.
Am I missing something? You don’t have to precook lasagna noodles, you put them straight in the lasagna and they cook in the sauce.
depends heavily on the recipe. Due to my “enthusiasm” for pasta in general I prefer to make a much smaller portion, which is very easy to do with a lasagna in a mug, the only real downside is that the noodles need to be pliable first.
Conchiglioni/Conchiglie, the ones roughly formed like a mussel. They tend to stick inside each other during cooking.
Spaghetti are sadly not rough enough for the sauces to stick to them.
Orzo is great in greece style salad with feta cheese and olives
Hollow spaghetti. Impossible to suck it, because it has a vent hole.
Capellini.
Spaghetti (or even linguini) is the minimum thickness for being able to cook with a soft outer layer to pick up sauce while still keeping some toothiness inside.
Probably bowties AKA fucking farfalle. Difficult to grasp, harder to keep a hold of, don’t retain sauce. Who thought this would be a good idea? probably some british designer
I’d have to say shells, particularly the “shells & cheese” size. I always have quite a few shells stick together and end up undercooked, and I don’t really encounter that challenge with other shapes.
I actually like orzo a lot, but I’ve always had it in dishes where it behaves like (and is possibly mixed with) rice. I think it adds a nice (creamy?) balance to some other carby things, such as a veggies. Trader Joe’s sells one that really like that has orzo mixed with spinach, sundried tomatoes, and feta(?) cheese.
i use shells a lot, even for bowls of just pasta and sauce (vs a plate of sauce over spaghetti noodles). it’s just easier to scoop 'em up with a spoon.
use plenty of water and stir the pot frequently. i only have a problem with them sticking together while cooking if i neglect to do those two things.
they’re great in pasta salads or mac & cheese when you’re using peas in whatever you’re making. some of the peas work themselves into the shells. it’s like they were made for each other.
I forget the name, but the one that’s kind like penne rigate, but a much wider diameter tube, with ends cut straight instead of angled. That one literally always falls apart and turns to kinda mushy strips when I’ve tried to cook it or had it cooked by someone else.
Rigatoni? And I agree!
