Pasta Shapes

>Penne means penis in Italian.

You can't fool me, I speak Italian. It means quill.

did you guys know that bowtie the pasta came before bow ties the tie

That's because they're supposed to look like butterflies, the thread already brought it up

I hate spaghetti. For dishes like carbonara and meatballs where it's usually paired with spaghetti, pretty much any other shape would be an improvement

Parpadelle, gemelli and rigatoni for me

based

Tagliatelle

Degenerate pasta choice.

That's what they serve in prison

>gemelli
God I hated this when I was young. Haven't had it since.

Linguine, Pici and Rigatoni.

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Anelloni master race.

Trofie, Oreccietti, Calamarata

I don't care if it's basic as fuck.

I like fettuccine.

I'm also partial to linguine when tossed with oil.

This right here. Followed by fussili and fettucine.

Am I the only one that actually likes gemelli?

...

Fuck yes OP!

Pappardelle in pesto with roasted mushrooms.

God damned based as fuck.

Trannysaurus Rex shape. Sorry don't know the Spanish word.

"Pene" means penis, "Penne" is just the pasta kind

Farfalle generally.
Spaghetti if I wanna get weird.

Spaghetti for cherry tomato sauce, cacio e pepe, carbonara, alle olio e aglio and puttanesca.

Rigatoni for tomaro sauce, and meat sauces.

Parpardelle for meat sauces.

Oricchiette (artisanal only, injection molded oricchiette are an abomination) for rapini, ricotta, tomato sauce with ricotta forte.

Conchiglie for pasta with ricotta.

Linguine for pasta with seafood.

Radiatori

The surface area game is ridic

Fetuccini.

It's like an infinitely better spaghetti, long and thick pasta is great for just about everything but soup IMO.

Fettucinie and Penne. rotini for cold pasta. Campanelle for fun!

Campanelle is the best

Does anyone know how to make a really good Alfredo sauce? Mine always comes out a little too thin, I want it to be thick enough to stick to the noodles and not so creamy that it's all over the plate. So more like just kind of clinging to the noodles and other ingredients. Does anyone know what I mean??

rigatoni
i can pick one in the middle two tines of my four pronged fork and i like that. not having to stab or twirl, which I admit is fun with some things, but I don't like to spin around pasta with a staining red sauce

Came here to post this.

Radiatorre holds sauce like a champ, is wide and sturdy enough to be stabbed with a fork, but still small enough to accompany other chunks in a spoon.

It is pasta made for structural engineers.

Macaroni

What's the point of that spaghetti that is hollowed out like a straw?
You can't suck it up into your mouth because it just suck air through the spaghetti.

Campanelle and Farfalle are my usual go to, but I'll use orzo or oricchiette occasionally

What do you call those pasta in bows? Like a bow-tie, but miniature? Like an Action Man bow-tie.

My name is wyatt and im a robot

Ravioli, Tortellini, Tagiatelle, Farfalle. Everything but fucking spaghetti and macaroni.

Try less cream/milk

Okay thank you, will try

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fake and gay.

mfw I'm the fed reserve chair, the economy is barely humming along even though I've blessed everyone with unbelievably low rates for a ridiculous amount of time, and then this thread comes along and only one poster mentions pappardelle.

What is this fucking train wreck of a world coming to?

Just because no one makes god teir pappardelle in a can, or microwave cup version? because it's difficult to find premade in the stores and all the fucking plebe-ass heathens on this board don't dare make their own?

Fuck this entire board.

My dude. Butternut squash tag is great.

Ruote is objectively the best pasta shape, period

Pene pasta is best pasta

Pappardelle is mentioned three times in this thread, miss.

thank ms yelln

my niggah

SMELL MY CHEESE YOU KNOBBER!

this is alphabetti tier

i saw this picture in a porn ad today
it was about foods that up your sex drive or something like that

It's actually 5 now.

It's been misspelled by you irrationally exuberant knobs several times though so that a simple search of the page turns up almost nothing...

Have some fucking respect for the king of pastas.

Many guides will tell you it is best for thick sauces - but this can be ignored. Pappardelle can literally be used for anything. Thin or thick sauces such as pestos, bolognese, garlic butters, ragouts, ragins, ragus... you can use it in soups, you can use it as a bed for roast meats, you can teach your kids how to fucking kick ass in style and bake it into mac n cheese. you can use it in lasagna, you substitute it for pancakes, waffles, and crepes... just throw some maple syrup on it, or spray some whipped cream and add strawberries... its fucking god of all tiers in a roast beef stew, or under some chili. i use it as party streamers, i let the guests take home the decorations and they eat for kings for weeks no matter what country they come from.

Why anyone would waste their time with any other fucking pasta i haven't a god damned clue. My broseph Benny the Bernank sleeps on piles of money Monday through Friday - but come the weekend that nigga is sleepin on the Pappardelle.

I can't get over the number of shit tier pasta lovers in this fucking piece.

I like farfalle and large shells.