I like penne or rigatoni sort of by default.
I tend to prefer the shorter and/or round or tubular pasta. Tend to hold the sauce better, and they're thicker so they release a bit more starch in the sauce when you're cooking. Makes for a better, creamier sauce without actually having to add dairy.
A good orecchiette is great though, especially with a nice sausage, garlic, and greens sauce with some olive oil.
I don't dislike longer noodles, but they tend to be messy and don't hold sauce so well.
@Litchie said:
This might be cheating, or make an italian cringe, but gnocchi.
Why? It's legit pasta 👍
Plus you can change it up a bit, too. Squash gnocchi, spinach and basil gnochi, etc. Lovely little pillows of goodness. It's only really bad when you get the dense, gluey gnocchi and that's the cooks fault not the pasta's fault.
Have you ever had gnudi? It's gnocchi but made out of ricotta cheese! Very good.
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