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(TampaBay.com (St. Petersburg Tim)   A definitive ranking of pasta shapes, from worst to best   (tampabay.com) divider line
    More: Amusing, Pasta, pasta shape, piece of pasta, thin noodle, inferior spaghetti, pasta, perfect bite of the best pasta shape, pasta shapes  
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1137 clicks; posted to Food » on 08 Jul 2020 at 8:50 PM (4 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



47 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2020-07-08 5:55:43 PM  
So, a food column author doesn't understand that different shapes are for different dishes then?

Acini de peppe, you are looking at adding these wee bastiches to soups.

Angel Hair, you can need a light sauce, or a lightly creamy sauce. They ARE delicate, and thus treat them as such.

Anneli works for soups, or salads, or even baked.

Campanelle is great for dairy or hearty sauces with squash or lentils or beans and the like.

Cavatappi has ridges for holding onto sauces, which makes it ideal for baked dishes or for salads, as well as dishes with decent weight sauce.

Conchigile--shells--do well with hearty sauces to trap bits deliver meaty bits or sauce to your face hole. And just about anywhere you are looking for hearty shapes, you can shake it up with farfalle, macaroni, fusili, rigatoni or ziti.

Egg noodles--nice and wide, with a higher amount of egg than regular noodles, hold up to heavy sauces, can be baked, great with meat like with a stroganoff, or creamy dishes.

Fettuccine--wide and flat, which makes them great for heavy dairy, or meat-laden sauces. Hearty.

Lasagna is perfect for baking, and hearty sauces. Much like stuffed shells, or manicotti.

Pappardelle--bigger than Fetty, smaller than lasagna, they soak up a LOT of sauce. Nice and hearty. Go eggplant, go meats, a hearty ragu. These are noodles that are meant to be gobbled up. Literally.

Raviloi--stuffed obviously, which means your stuffing be it squash or pumpkin, lobster, or whatever--should be complemented by the sauce. You can go light or heavy, because it comes down to what you use IN your ravioli.

There are a LOT of pasta shapes, and there is certainly grounds to mix and match a bit, but look at the traditional dishes, and then you can get a feel for what pastas go with what sort of dishes. Pastas with ridges hold chunky sauces a bit better, tubes trap sauce within, shell like shapes tend to trap sauce and goodies, ribbons of pasta are great for soaking up sauce, and the wider the heartier you can go. Rods you are looking at olive oil bases or tomato based often. Angel hair is delicate, and it takes to carbonara and essentially egg, cheese and olive oil, so well. The key isn't which shapes are best, but which shapes complement the dish you're about to prepare.

Not knowing which pasta shape goes better with what style sauce can lead to disappointment, as sauce doesn't adhere well, it becomes difficult to get chunks from the sauce to transport well, you are left with a lot of sauce left over on your plate after you finish the noodles.

Which a food columnist should know.
 
2020-07-08 6:08:39 PM  
List fails without:
Fark user imageView Full Size

/also: hubiestubert speaks the truth
 
2020-07-08 6:25:43 PM  
i prefer linguine.  it's a happy medium between spaghetti and fettuccine
 
2020-07-08 6:26:27 PM  
i thought rigatoni was the italian guy who moved to latvia
 
2020-07-08 6:48:42 PM  

Dead for Tax Reasons: i thought rigatoni was the italian guy who moved to latvia


You're thinking of Friggin' Tony. What a marone.
 
2020-07-08 7:14:42 PM  
Farfalle is shiat.

Someone had to say it.
 
2020-07-08 8:48:10 PM  
I prefer my pasta shaped like the alphabet AS GOD INTENDED.
 
2020-07-08 9:08:00 PM  

WoolyManwich: List fails without:
[Fark user image 425x283]
/also: hubiestubert speaks the truth


Roberto from Futurama has his own pasta shape? Cool!
 
2020-07-08 9:20:29 PM  
I like to munch on uncooked pasta.  I used to think angel hair was the best for that, but recently I found that elbows are less likely to jab me in the gums or the roof of my mouth.
 
2020-07-08 9:29:25 PM  
Bucatini bolognese with a spoonful of ricotta on too, please.

It does nicely with puttanesca or a bercy, as well.
 
2020-07-08 9:30:06 PM  

Marcus Aurelius: Farfalle is shiat.

Someone had to say it.


Fighting words!

\had some tonight with butter and salt.
\\pasta salad fave
\\\Hubie is my cooking god
 
2020-07-08 9:31:58 PM  

Marcus Aurelius: Farfalle is shiat.

Someone had to say it.


It's the absolute worst.

No matter how you cook it part of it is either gonna be too soggy or too hard.

Amen
 
2020-07-08 9:48:15 PM  
Cavatappi is my go-to.
 
2020-07-08 9:51:03 PM  
"Wanna hear something? You know that Indians never ate
clams. They didn't have linguini! And so what happened
was that clams was allowed to grow unmolested in the
coastal waters of America for millions of years. And
they got big, and I ain't talking about clams in
general, I'm talking about each clam! " --Poor old Reuben Clamzo
 
2020-07-08 10:00:38 PM  
thekrazycouponlady.comView Full Size
 
2020-07-08 10:09:56 PM  
Vesuviotti.
 
2020-07-08 10:22:59 PM  

hubiestubert: So, a food column author doesn't understand that different shapes are for different dishes then?

Acini de peppe, you are looking at adding these wee bastiches to soups.

Angel Hair, you can need a light sauce, or a lightly creamy sauce. They ARE delicate, and thus treat them as such.

Anneli works for soups, or salads, or even baked.

Campanelle is great for dairy or hearty sauces with squash or lentils or beans and the like.

Cavatappi has ridges for holding onto sauces, which makes it ideal for baked dishes or for salads, as well as dishes with decent weight sauce.

Conchigile--shells--do well with hearty sauces to trap bits deliver meaty bits or sauce to your face hole. And just about anywhere you are looking for hearty shapes, you can shake it up with farfalle, macaroni, fusili, rigatoni or ziti.

Egg noodles--nice and wide, with a higher amount of egg than regular noodles, hold up to heavy sauces, can be baked, great with meat like with a stroganoff, or creamy dishes.

Fettuccine--wide and flat, which makes them great for heavy dairy, or meat-laden sauces. Hearty.

Lasagna is perfect for baking, and hearty sauces. Much like stuffed shells, or manicotti.

Pappardelle--bigger than Fetty, smaller than lasagna, they soak up a LOT of sauce. Nice and hearty. Go eggplant, go meats, a hearty ragu. These are noodles that are meant to be gobbled up. Literally.

Raviloi--stuffed obviously, which means your stuffing be it squash or pumpkin, lobster, or whatever--should be complemented by the sauce. You can go light or heavy, because it comes down to what you use IN your ravioli.

There are a LOT of pasta shapes, and there is certainly grounds to mix and match a bit, but look at the traditional dishes, and then you can get a feel for what pastas go with what sort of dishes. Pastas with ridges hold chunky sauces a bit better, tubes trap sauce within, shell like shapes tend to trap sauce and goodies, ribbons of pasta are great for soaking up sauce, and the wider the heartier you can go. Rods you are looking at olive oil bases or tomato based often. Angel hair is delicate, and it takes to carbonara and essentially egg, cheese and olive oil, so well. The key isn't which shapes are best, but which shapes complement the dish you're about to prepare.

Not knowing which pasta shape goes better with what style sauce can lead to disappointment, as sauce doesn't adhere well, it becomes difficult to get chunks from the sauce to transport well, you are left with a lot of sauce left over on your plate after you finish the noodles.

Which a food columnist should know.


Damn dude.

/also radiatore for the win
 
2020-07-08 10:23:31 PM  

hubiestubert: So, a food column author doesn't understand that different shapes are for different dishes then?

[Very justified rant]

Which a food columnist should know.


It's a food columnist from Florida. Just be glad they're not telling us about the exciting pasta dishes available at the new Olive Garden that opened next to the Publix.

/ I need to try to make Orecchiette again
// Damn you Italian nonnas spending years making pasta making it look so damn easy
 
2020-07-08 10:35:18 PM  
i.pinimg.comView Full Size
 
2020-07-08 11:37:58 PM  

Marcus Aurelius: Farfalle is shiat.

Someone had to say it.


Some people love it.

Let's call it a tie.
 
2020-07-08 11:48:48 PM  
I like using radiatorre when making minestrone. They're like little pasta nuggets that compliments the texture of the meat.
 
2020-07-09 12:14:14 AM  
Toppings are more important than shape....


i.pinimg.comView Full Size
 
2020-07-09 12:25:51 AM  
hubiestubert is absolutely right
 
2020-07-09 12:34:11 AM  
NINEv2: /also radiatore for the win

Amen!
 
2020-07-09 1:20:22 AM  
Trottole biatches.

Fark user imageView Full Size
 
2020-07-09 1:22:42 AM  

NINEv2: Damn dude.

/also radiatore for the win


THANK YOU for finally bringing some taste to this thread.

Radiatore is the shiat...nice and dense, and gets sauced easily (kind of like its consumer).

And you can eat it with a spoon.
 
2020-07-09 1:24:20 AM  

Kim Jong-il: NINEv2: Damn dude.

/also radiatore for the win

THANK YOU for finally bringing some taste to this thread.

Radiatore is the shiat...nice and dense, and gets sauced easily (kind of like its consumer).

And you can eat it with a spoon.


Also this.  Now I'm trying to remember what dish my mom always paired that noodle with.
 
2020-07-09 1:32:45 AM  
The problem I have with pappardelle is that restaurants will give you like 4 noodles and expect you to pay $35 for it. I get it. Veal is expensive. I don't care. Give me more noodles, you farking misers.
 
2020-07-09 1:38:28 AM  
Strozzapreti for the win-it's a murder weapon you can eat!
 
2020-07-09 1:52:13 AM  
I prefer egg noodles and ketchup.
GOODFELLAS ending
Youtube ja3Die31ihk
 
2020-07-09 1:54:52 AM  
Of course you gotta have the ziti.
So what? No fuckin' ziti now?
Youtube QQXx8z0ERbQ
 
2020-07-09 1:59:27 AM  

Trocadero: [thekrazycouponlady.com image 850×510]

I thought there were no trolls on Fark.
 
2020-07-09 2:01:29 AM  

Thosw: Cavatappi is my go-to.


Holds up the best when there are chunks of sausage in the sauce.  The shape is also fun because sometimes the helices get wrapped around each other.
 
2020-07-09 2:34:02 AM  
One time when I had some bolognese I wanted to get rid of and didn't feel like going to store to buy lasagna, I decided to make lasagna-style spaghetti. Made it the same way as lasagna: pasta, meat sauce, bechamel, cheese, in three layers, and baked.

My spaghetti lasagna was better than actual lasagna.  It wasn't even close.

I've since decided that it's a farking noodle and you should use whatever shape you want.  If you like the shape of spaghetti use spaghetti, who cares if some recipe is traditionally some other noodle.  Except angel hair, because that's like eating a wad of grass.
 
2020-07-09 2:40:25 AM  

aerojockey: One time when I had some bolognese I wanted to get rid of and didn't feel like going to store to buy lasagna, I decided to make lasagna-style spaghetti. Made it the same way as lasagna: pasta, meat sauce, bechamel, cheese, in three layers, and baked.

My spaghetti lasagna was better than actual lasagna.  It wasn't even close.

I've since decided that it's a farking noodle and you should use whatever shape you want.  If you like the shape of spaghetti use spaghetti, who cares if some recipe is traditionally some other noodle.  Except angel hair, because that's like eating a wad of grass.


Doesn't your story tell you that the noodle type does matter and that's why you preferred one to the other?
 
2020-07-09 5:49:58 AM  
I'm not into pasta generally but I do like the ones I've always called "shells" because that's what we ate, if we ate pasta, when I was a kid. Now I know it's called Orecchiette, so I learned something from this article.
 
2020-07-09 8:33:12 AM  
Fark user imageView Full Size


Fark user imageView Full Size
 
151
2020-07-09 9:04:01 AM  
As per usual, Hubie shuts down a food tab thread in one. Everybody move along, nothing else to see here.

/Amen sir
//Making a nice light pasta dish tonight, can't wait
 
2020-07-09 9:12:40 AM  

Dave and the Mission: I like to munch on uncooked pasta.  I used to think angel hair was the best for that, but recently I found that elbows are less likely to jab me in the gums or the roof of my mouth.


Ha! My wife thinks I'm insane for doing that. I find raw tortellini is the best. I get a bag of the dried stuff from Trader Joes and I can munch that all afternoon.
 
2020-07-09 9:23:20 AM  

Birnone: I'm not into pasta generally but I do like the ones I've always called "shells" because that's what we ate, if we ate pasta, when I was a kid. Now I know it's called Orecchiette, so I learned something from this article.


Shells for me were conchiglie. I use fusili a lot as I find it holds sauces well and is easy to eat
 
2020-07-09 9:24:07 AM  
1. Rotelle
2. Orzo

That is all.
 
2020-07-09 9:56:39 AM  

Swiss Colony: Birnone: I'm not into pasta generally but I do like the ones I've always called "shells" because that's what we ate, if we ate pasta, when I was a kid. Now I know it's called Orecchiette, so I learned something from this article.

Shells for me were conchiglie. I use fusili a lot as I find it holds sauces well and is easy to eat


Conchiglie are shells. Orecchiette are ears. Or, uh, condoms.
 
2020-07-09 10:14:58 AM  

Dafatone: Swiss Colony: Birnone: I'm not into pasta generally but I do like the ones I've always called "shells" because that's what we ate, if we ate pasta, when I was a kid. Now I know it's called Orecchiette, so I learned something from this article.

Shells for me were conchiglie. I use fusili a lot as I find it holds sauces well and is easy to eat

Conchiglie are shells. Orecchiette are ears. Or, uh, condoms.


Tortellini are belly-buttons.

Prove me wrong.
 
2020-07-09 10:17:03 AM  

Gentlequiet: Dafatone: Swiss Colony: Birnone: I'm not into pasta generally but I do like the ones I've always called "shells" because that's what we ate, if we ate pasta, when I was a kid. Now I know it's called Orecchiette, so I learned something from this article.

Shells for me were conchiglie. I use fusili a lot as I find it holds sauces well and is easy to eat

Conchiglie are shells. Orecchiette are ears. Or, uh, condoms.

Tortellini are belly-buttons.

Prove me wrong.


https://en.wikipedia.org/wiki/Tortell​i​ni#Origins

That's literally what they're named after.
 
2020-07-09 11:43:00 AM  

WordsnCollision: [Fark user image image 400x266]

[Fark user image image 400x315]


That's Cavatappi.
 
2020-07-09 12:54:36 PM  

libranoelrose: Marcus Aurelius: Farfalle is shiat.

Someone had to say it.

It's the absolute worst.

No matter how you cook it part of it is either gonna be too soggy or too hard.

Amen


But that's part of the point.  The little squished bit in the middle means that it's one of the few pasta shapes that isn't going to be uniform when cooked, so there's actually some texture contrast when you cook it.

But it's way too messy to eat most of the stuff that you get, as unless they're using a brass die, there's not enough surface texture for the sauce to stick to it.  So most commercially produced farfalle is crap.

But there are a *ton* of pasta types that have really specific usage that most people will never see -- like pici

The only thing that this list had right about it was that angel hair was their lowest rated item.  But spaghetti should've been just above it, because linguine (not even on their list) is so much better to have on hand when you want a thin strand pasta.

As for the tubes -- I'm not really a rigatoni fan.  I tend towards ziti (not on their list) or penne rigate (which has ridges on it, to deal with that problem of sauces not sticking).
 
2020-07-10 8:59:05 AM  
I grew up on Rigatoni and can say for sure it's one of the more disappointing pasta shapes. Too big, doesn't hold anything, has to be cooked al dente... no thanks.
 
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