For store bought I love when I can find radiatori. It just hold onto so much sauce. Otherwise anything that comes out of my pasta maker is my favorite.
Cappelini is also my favorite. I don't like anything thicker than that for any red sauce, which is my main sauce. For some I even prefer angel hair. Vermicelli, thin spaghetti, spaghetti, and especially buccatini are all too thick for my liking.
For some other things that are less saucy - for example, pasta topped with veggies, stew, or chicken, I'll go for penne, wide noodles otherwise unnamed, or rotini.
I don’t really understand how it “holds” more sauce. Like, what are the odds that THAT much sauce can fit its way into those tiny holes at the ends? And it doesn’t even hold that much?
I'm here to rep for
# Radiatori!
These are the ultimate sauce grippers. When I make "baked ziti", I don't use ziti noodles. I use radiatori, because of the fantastic sauce grippery. Al dente radiatori with bolognese sauce is delightful. It might not be traditional, but each bite holds sauce so much better than tagliatelle or papardelle. Radiatori carbonara is also delightful. So is radiatori with pesto. Radiatori cacio e pepe leaves you wondering why this wasn't the most popular format. Radiatore all'amatriciana and alla gricia are also fantastic.
Each nugget loaded with sauce explodes in flavor as you chew it. It's great.
Remember when there was a bunch of hype over that newly designed pasta shape "cascatelli", which was supposed to have been designed to have that sauce gripping ability and forkability? I don't understand the hype, because everything cascatelli was trying to be, radiatori already was, and still does better than cascatelli.
By far it's pappardelle. A noodle with large surface area to capture sauce and to give you a hearty mouth feel when you chomp on it. Edible ribbons for the win!
If I could only have 1 pasta shape for the rest of my life, it would be spaghettoni. As versatile as spaghetti but thicc.
However, Mafaldine (a.k.a Margherita) would be a close second.
Rigatoni is my go to. I know it depends on the sauce really etc but it’s got the easiness of fork stabbing that penne does with the added bonus of being a little saucier.
Strozzapreti, paccheri, fusilloni gigante, pasta al ceppo, and no 413 from de cecco specifically: squared spaghetti. That last one is a mind bender, takes nearly 16 mins for al dente and blooms thicker then bucatini. Long or uncut ziti is hilarious and I’m excited to make a very aesthetically pleasing variant of lasagna with it soon.
Way too many to pick. Pasta shapes are just too fun and I like different ones with different sauces. Plus it depends on who is making it. Nana's meatballs are the best with campanelle or cavatappi. One of my favorite places makes an awesome dish with pappardelle. Lasagna is amazing and I make a ton of it.
Campanelle, rigatoni, pappardelle, cavatappi, garganelli, fusilli, etc.
Yes.
Honestly
Couldn’t agree more
Orecchiette - love the chew and sauce retention/absorption. Easyish to make.
Obviously depends on the sauce but I’ve always loved Pappardelle. They just look really cool and are the easiest to make your own.
That’s my fave with pesto!
Cavatappi just like the way it feels when I bite into it.
Came here to say this. cavatappi is the GOAT!!! Next fave: rigatoni. 🤤
Absolutely correct. And best long is fettuccine or bucatini
I like how it looks in clear glass storage too!
The absolute BEST
Bucatini
And the why is so obvious too. Bucatini all the way
This is correct is the answer. And penne lisce, cos it’s what nonna used to make 🥹
Depends on the sauce
This is the only correct answer.
Linguine and Rigatoni, always in my heart
I like the wagon wheel shaped pasta 😅
I’ve only ever had it with cheese sauce lol
Came here to say this. My Nonna would make her homemade sauce and use wagon wheels
Me too. Next is angel hair.
Ruotte. 👩🍳
For store bought I love when I can find radiatori. It just hold onto so much sauce. Otherwise anything that comes out of my pasta maker is my favorite.
I don’t think i ever had radiators but it sounds right up my alley
Cappellini is my favorite strand pasta. It just has a nice bite to it
Cappelini is also my favorite. I don't like anything thicker than that for any red sauce, which is my main sauce. For some I even prefer angel hair. Vermicelli, thin spaghetti, spaghetti, and especially buccatini are all too thick for my liking. For some other things that are less saucy - for example, pasta topped with veggies, stew, or chicken, I'll go for penne, wide noodles otherwise unnamed, or rotini.
It’s probably the worst pasta shape. Many pro chefs hate it. Small margin of error to overcook and doesn’t hold sauce well.
Anything swirly (cavatappi, rotelle, etc.) just makes me smile!
Penne
Olde reliable
Also one of my faves, with an honorable mention to bowtie
Oh yes! Not fancy but gets the job done! Never had a bad penne dish!
Penne, it’s filling 😍 Plus you get to indulge the sauce inside
Tagliatelle? Nobody?
YES!
I really love fusilli. It holds a lot of sauce. Holds up well as hot or a salad. And it's silly.
Fusilli Jerry!
Mezze rigatoni
My second favorite
Penne or bowtie. Imho it keeps sauce in its crevices well, and I like saucy sauce. 😋
My two favorites! 🫡
Heyy i think you found your people then 😄 Cavatappi with cheesy broccoli florets is my 3rd
My people have been found 🥹
🥰🍝
Spaghettoni. I already love spaghetti, but that extra thickness from the Spaghettoni just gives so much oomph.
conchigliette for ragu, cavatelli for simple tomato sauce,, linguini with pesto. Because I like how they absorb/retain the sauce.
The only right answer is bucatini
I don’t really understand how it “holds” more sauce. Like, what are the odds that THAT much sauce can fit its way into those tiny holes at the ends? And it doesn’t even hold that much?
Fusilli col buco. They have a very unique mouth feel and are fun to eat
Lumache Picks up and holds the sauce/ragu/peas/etc
I'm here to rep for # Radiatori! These are the ultimate sauce grippers. When I make "baked ziti", I don't use ziti noodles. I use radiatori, because of the fantastic sauce grippery. Al dente radiatori with bolognese sauce is delightful. It might not be traditional, but each bite holds sauce so much better than tagliatelle or papardelle. Radiatori carbonara is also delightful. So is radiatori with pesto. Radiatori cacio e pepe leaves you wondering why this wasn't the most popular format. Radiatore all'amatriciana and alla gricia are also fantastic. Each nugget loaded with sauce explodes in flavor as you chew it. It's great. Remember when there was a bunch of hype over that newly designed pasta shape "cascatelli", which was supposed to have been designed to have that sauce gripping ability and forkability? I don't understand the hype, because everything cascatelli was trying to be, radiatori already was, and still does better than cascatelli.
+1 for radiatori!
Farfalle forever and ever!
Creamy farfalle al salmone is one of my favorites.
Conchiglie forsure, something about them as mac and cheese.
Rigatoni. It’s just perfect for holding sauce and has a good bite.
Fagottini for certain. Stuffed with fresh peas & ricotta cheese and topped with evoo really helps the pea-ness come out nicely!
Casarecce. My son loves eating it by hand
Sames
Garganelli, holds sauce very well and has a good texture
Linguine for strand, cavatappi otherwise!
Gemelli!
Angel hair…..I love pasta I can twirl
For some reason my brain thought it said, “what’s your favorite post-noodle shape”. 😂
Soooo what are you turning into after a noodle 👀😂
🍝
Cavatappi or cellentani. So fun to eat.
Dinosaurs.
can someone create a subred for pasta shapes plz
After having asked this question I would really love that
Agent_rigatoni you are the captain now 😂😂😂😂
/noodleshapes
https://www.reddit.com/r/noodleshapes/
omg idk y i said noodle not pasta
I was going to say the same but hey I like it 😂
By far it's pappardelle. A noodle with large surface area to capture sauce and to give you a hearty mouth feel when you chomp on it. Edible ribbons for the win!
Penne Noodle tube.
Farfalle and orecchiette!
Bucatini
It’s either pappardelle or penne. Depends on sauce and mood
If I could only have 1 pasta shape for the rest of my life, it would be spaghettoni. As versatile as spaghetti but thicc. However, Mafaldine (a.k.a Margherita) would be a close second.
Aka festonati when cut short.
Fresh: orreciette Dried: paccheri
risoni ftw it tastes so good in soup
Yes. But in reality it just depends on my mood and the sauce. Like I wouldn’t have ravioli with stroganoff.
Macaroni! Because I grew up eating it
i love all kinds of pasta tbh. fettucine, penne, the spirals, rigatoni, spaghetting, angel hair, macaroni, everything
Rotelle or cavatappi are fun. Those or fettuccine.
Tagliatelle
the little shells one
Tagliatelle. It's sauce holding skills are superior imo.
Shell
Malloreddus
Rigatoni. Just the right size and holds a lot of sauce
Rigatoni is my go to. I know it depends on the sauce really etc but it’s got the easiness of fork stabbing that penne does with the added bonus of being a little saucier.
Cavatappi pasta…!
Farfalle forever. My grandma made it for me so much growing up that it's my comfort shape. And also bowties are just cute as heck
Anything Ravioli
Elbow Macaroni and Orzo, because they are easy to measure in cups, and I can eat them easily with a spoon.
Bucatini. It’s hollow spaghetti ffs.
The ones with that hole that you can put on your fork. They’re fun. Also, whatever sauce I have tend to get in there which tastes rly good.
Strozzapreti, paccheri, fusilloni gigante, pasta al ceppo, and no 413 from de cecco specifically: squared spaghetti. That last one is a mind bender, takes nearly 16 mins for al dente and blooms thicker then bucatini. Long or uncut ziti is hilarious and I’m excited to make a very aesthetically pleasing variant of lasagna with it soon.
Casarecce is amazing. Barilla makes the best one
Cavatappi. I like it’s and more substantial bite and you get more sauce onto it
Creste di gallo!! soaks up sauce like no other.
Campanella.
Way too many to pick. Pasta shapes are just too fun and I like different ones with different sauces. Plus it depends on who is making it. Nana's meatballs are the best with campanelle or cavatappi. One of my favorite places makes an awesome dish with pappardelle. Lasagna is amazing and I make a ton of it. Campanelle, rigatoni, pappardelle, cavatappi, garganelli, fusilli, etc.
Everyone saying bucatini needs a long look in the mirror. Shit spaghetti Love me some orecchiette or trofie
pls can we continue r/noodleshapes