Mine is orzo. It’s slippery and it should grow a spine and be either pasta or rice but not both.
Hollow spaghetti. Impossible to suck it, because it has a vent hole.
Ah, bucatini, the devilse pasta. Nothing like accidentally aspirating on your pasta sauce.
If the sauce is thick enough it’s pure heavens.
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Honestly, farfalle. The middle is always too hard and the sides too floppy.
Agree. Don’t like smaller rotini either.
Orzo is great, but I get a brand that makes them significantly larger than Barilla. They’re quite large, much better texture.
It is the best to make pasta salads, they say. For me they can stop making it all together.
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
Either sloppy and overcooked on the outside, or raw in the center. Choose only one option.
Angel hair is probably my most disliked. It just tastes terrible and gets overcooked so easily. I also dislike ditalini but not nearly as much since that usually only goes in like minestrone soup and it might just be that I’m not a fan of minestrone.
For the best pasta shapes, look no further than Buccatini (the objectively better spaghetti), cellentani (idk it’s just fun), and gemelli (perfect texture for lightly sauced dishes).
I used to hate farfalle, but I’m okay with that one now. We’ve made our peace. It’s another example of a pasta shape that I only had in one particular dish that I didn’t care for and I formed a negative association as a result.
Just looked up ‘orzo’ , all I have to say is bros and broettes that is clearly rice case closed
I had to look it up too. We actually call that shape of pasta “risoni” in Australia. And the meal you make with it is also called “risoni”.
I love that stuff. Definitely better than rice.
Risoni clearly means rice - rice: confirmed 👍
Notably missing from all the answers here is dinosaur pasta since everyone likes them.
ITT: people who apparently struggle to eat pasta
Orzo is great in greece style salad with feta cheese and olives
My orzo mix is sautéd spinach, butter, and a pepper spice blend with salt
I only like it toasted.
Angel hair. Too fine, way too easy to overcook.
It was a thing in the 90s when people were doing “light” diets to eat angel hair pasta as a health food.
honestly not hard to overcook if you know how. it’s the only spaghetti noodle our family likes. the trick is to take it off the heat and drain it before it’s done, it will finish cooking in its own heat
I just wanted to let you know how you phrased your first sentence says the opposite of what you mean, I believe
lol thanks, my brain works at 50% at the best of times 😂
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.
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.
Overcook? Never had that problem so you boil them before hand or do sth. Weird like that?
Hard to say because different pastas are made for different uses, and might not work as well if used for other things.
But if I had to pick one I’d say Angel hair. It’s just too thin and it makes me uncomfortable.
Spaghetti or any other long ones. Annoying to eat.
So spaghetti: grab a small amount with your fork and twist the fork to grab more. If the amount is too much grab fewer pieces of spaghetti and try again. if everything sticks it’s been overdone or the sauce is too dense.
Large shells and tubes. It feels like noodles were not meant to be that big, like it’s unnatural. They always look so wet, and then it reminds me that all noodles are wet, but are at a proper size so you can ignore it.
Hah, you made me think of manicotti, which I loved as a kid (cheese tubes!) but can’t even stomach the idea of now.
Hilbert curve, it doesn’t leave any space for the sauce
