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Lasagna plates if that counts. If not Macaroni. Compromise between shelf space per serving and ease of getting the portion size right (1.25dl raw, 2.5dl cooked). Contender is spaghetti which wins on shelf space but I always end up with too much or too little without resorting to the kitchen scales.
I find the larger variants are hard to get a good mix of sauce and pasta in your mouth regardless if you use a spoon or fork.
Penne.
Spaghettini!
Fusili for the consistent sauce-to-pasta ratio.
Edit: Oops looks like Wardacus beat me to it.
If tortellini counts, that’s my preference.
Baby Shell, makes fantastic mac n cheese
i cant recall italian name of the pasta, but it was like spaghetti, much thicker and hollow inside. the inside gets filled with sauce, super delicous
Bucatini?
thanks, gonna look fot them now
Linguine as long as it's cooked correctly. It's toothsome in the right way.
Orzo can fuck all the way off and when it gets to fuckoffville it can fuck off even further.
telephone
Lots of americans from these answers but it entirely depends on the sauce. Some types of pasta dont necessarily work with certain dishes. Some sauces work with multiple types.. try making a carbonara with penne or a mac and cheese which seems to be a popular choice here with spaghetti, they just wont work as dishes. Maybe some people jist eat the same pasta dish all the type and thats how they are basimg their answers.
It's not about what dish you're making. It's what's your favorite. What's the dish you prefer to make with it? Pick a favorite, it's not a crime.
I've always been partial to wagon wheels.
I really like Capeletti, they have a great texture.