Thread 21474109

Picrel.
>Great for holding sauce
>Nice texture in mouth
>Cheap and widely available

>>21474109 (OP)
Becomes too mushy after a few minutes

>>21474109 (OP)
>cheap

every pasta shape is cheap

>>21474109 (OP)
*BLOCKS YOUR PATH*

>>21474109 (OP)
I dunno, I often find myself preferring Rotini over Fusilli

>>21474109 (OP)
Cavatappi has yet to be topped so far.

What's the best pasta shape for pesto?
>inb4 trofie
Other than those

>>21474206
Cavatappi

>>21474109 (OP)
Bowtie macaroni.

>>21474151
Kino. I always prep a sauce in the slow cooker the night before, put it on low when I leave for work, toss the pasta in when I get home and let it cook while I shower.

It really depends on the sauce.
>>21474109 (OP)
Absolute best for mac & cheese.
>>21474151
Only really good with simple oil and garlic based sauces.
>>21474202
Excellent all-purpose pasta shape. More "fun" than ziti or rigatoni.
>>21474206
Radiatori if you can find it. I never see it in stores anymore but it's my favorite shape.

NOT SO FAST

>>21474253
>Mac and cheese
>Mac
>Macaroni

>>21474109 (OP)
>I can't get sauce into my mouth without a specifically engineered pasta shape
Skill issue

for me, it's the tonnarello

Bucatini is insanely good

>>21474109 (OP)
rotini my beloved

>>21474202
I like cavatappi too

>>21474109 (OP)
It depends on the gravy. I prefer a meatier gravy, so I use rigatoni, and I focus on getting the meat fine enough that it will lodge into the tubes.

What's this shape good for?

>>21474406
Pasta bakes and single pot pasta dishes like tuna pasta

What is this shape good for?

>>21474202
Looks like woman's attempt at beef stroken off

>>21474416
Noted

>>21474417
Thick sauces which only have small pieces in them.

>>21474345
Those shits are impossible to eat by themselves, like you would with spaghetti. I was once informed by some Italian anon in a pasta thread years ago that bucatini are really only meant for a specific regional Italian variation on lasagna, where you put those in instead of the sheets of dough.

>>21474417
Mostacolli

>>21474118
how do you people come up with this shit

>>21476322
something like this?

>>21476322
>I was once informed by some Italian anon
You were massively trolled anon.
I am italian and I've never, EVER seen Bucatini used as a substitute for lasagna sheets.
Bucatinis are a way thicker cousins of spaghetti, and they're used with really thick and strongly flavoured tomato sauces or "white" sauces with lots of cheesy creams (panna, besciamella). First and foremost example is the Amatriciana.
That said tho, basically every type of pasta can be made into a "timballo" which can be seen as a "pasta salty cake" of some sort in where you use whatever sauce or ingredients you like and cook it in a oven with a shape resembling a lasagna like this >>21476435

Anyway, you're really all wrong. This shit right here is considered the universal baseline of the pasta. This one can be literally used almost everywhere with good effect and it is not even close. Only penne rigate are tailgating them but just because they're basically the same.

>>21477045
My friend's Italian Immigrant mother would make rigatoni pasta all the time, so this checks out

Pleb niggas ITT

reckon i favor these here uns

>>21474206
Gnocchi

>>21474109 (OP)
Rotini is great, but the imposter Fusilli can go to HELL

>>21477431
I've seen these in the supermarket but it's more expensive, will have to give it a go

>>21476392
italians like al dente anon...

Thin spaghetti is the goat. Not angel hair, but thin spaghetti. Thank me later.

Shells are actually god tier if you have ground beef.

>>21479594
I'm not spending all day stuffing beef into individual shells, I have a job

>>21479630
I made the pasta in the pic a few days ago, all you do is mix it. You don't have to stuff the beef into the shells. It's a pretty quick meal to throw together actually. Pic related. That green pepper is serrano pepper.

>>21479630
You better start stuffing, or your new job is gonna be to GET stuffed, bud.

>>21474258
that's macaroni for retards

>>21474151
angel hair is the shittiest pasta shape and you're a fag

>>21479635
>he doesn't buy a half cow of locally raised grass-fed grass-finished beef
ngmi

>>21480457
>>21480457
there aren't any good local places nearby that do that and also I do not have a big ass freezer to put all that shit in. My cousin actually lives on a farm and her husband raises cattle. They offer deals like that, but they're in Florida and I'm in Connecticut.

It really does not matter. All pasta shapes are interchangeable for your pasta dish.

>>21477431
Was hoping someone posted these

>>21482267
Bro, I found this after 20 seconds of googling.
https://www.lrgfb.com/
Buy a chest freezer.

>>21477045
I love rigatoni. It's a very versatile shape.

>>21474206
Trenette

The pacchero reigns supreme over the pasta fiefdom with the mezze maniche at his side.

>>21482427
>https://www.lrgfb.com/
they can't even be bothered to update their website lol. Are they even still in business?

>>21482964
I don't know, call them, nigger.
Really, though, a lot of these farms will slaughter their stock around the same time each year. It looks like they don't have any cows to slaughter now.
All the more reason to call and get an order in.

>>21483338
They didn't answer

>>21474109 (OP)
I prefer shells because they are easier to eat with a spoon.

>>21474417
baking when you want tough dried out pasta to be a feature of the dish

>>21483338
I didn't call them but there is actually a meat place in the town next door, and it's actually equal to or more than the 1 pound of grass fed ground beef i got at the store.

DESU I like Stop & Shop Brand the best, Natures Promise. Sometimes a pound goes on sale for 5 bucks.

rigatoni is the best pasta shape by far. there's a lot of reason to use different shapes. it's fun to learn them and you should explore. ziti is better in some cases than rigatoni. or even penne. seashells for salads with peas. but if you want the superior pasta shape it's always gonna be rigatoni.

>>21477045
please explain to me the difference between rotini and fusilli, amico

>>21474109 (OP)
Is the swirly fucky pasta good for spaghetti?

>>21477045
Yeah, I like the big rigatoni too.

>swirl spaghetti
>some sauce/meat/onion flies away like a speeding bullet

>>21479630
>he doesn't have a personal beef stuffer

>it's all pasta but in different shapes
>retards still arguing over which pasta shape is best
Oof and Yikespilled

for me? it's the girandole of course

>>21483545
what are you a fucking baby you little baby eating pasta with a spoon like a baby

>>21485492
kill yourself mutt

>>21485498
*snap* yep this is going in my cringe cauldron

>>21485507
i'm going to find where you live you piece of shit

ok but snapping sketti really isn't that bad, most americans don't like pasta al dente and prefer it softer so it doesn't matter.

>>21474417
for adding rigati