What's your favorite pasta shape?

Why does farfalle come in 12 oz boxes when all the other kinds of pasta come in 16 oz boxes

Farfalle has a very narrow range of application.
It is expecially good with cream-based sauces. Try out a very basic cream and salmon pasta with farfalle and I guarentee you'll change your mind.
The inconsistent thickness is supposed to give you well cooked at the edges, al dente at the center.
I guarantee you'll change your mind.

I am Italian so I have specific favourites for specific sauces.
If I absolutely have to pick just one, it's spaghetti (actually spaghetti grossi, an inbetween of spaghetti and spaghettoni). The everyday versatility is what made spaghetti the "standard" Pasta, and I like them thicker than usual.
However, they are rarely the optimal shape, so being the wop I am I don't actually make spaghetti that often.

My current stock is 9 different shapes for a total of about 10Kg of pasta.
Durum pasta:
-Long: spaghetti, linguine, bucatini
-Short: penne rigate, rigatoni, farfalle, anelletti
Egg pasta: Lasagne and pappardelle (it'd be better to make or buy both fresh, but I keep them just in case).

>Blocks your path