Mine is orzo. It’s slippery and it should grow a spine and be either pasta or rice but not both.
I’d have to say shells, particularly the “shells & cheese” size. I always have quite a few shells stick together and end up undercooked, and I don’t really encounter that challenge with other shapes.
I actually like orzo a lot, but I’ve always had it in dishes where it behaves like (and is possibly mixed with) rice. I think it adds a nice (creamy?) balance to some other carby things, such as a veggies. Trader Joe’s sells one that really like that has orzo mixed with spinach, sundried tomatoes, and feta(?) cheese.
i use shells a lot, even for bowls of just pasta and sauce (vs a plate of sauce over spaghetti noodles). it’s just easier to scoop 'em up with a spoon.
use plenty of water and stir the pot frequently. i only have a problem with them sticking together while cooking if i neglect to do those two things.
they’re great in pasta salads or mac & cheese when you’re using peas in whatever you’re making. some of the peas work themselves into the shells. it’s like they were made for each other.
About to insult all of Italy - Spaghetti.
Inconvenient to eat and doesn’t hold the sauce well.All you spaghetti haters in this post need to get bronze die cut pasta. Modern machines produce pasta that’s too smooth so sauce doesn’t stick. The old school extruders/cutters leave a tiny surface texture that allows sauce to cling on!
Look at mr bourgeoisie over here with his artisan food.
The judges would have accepted Dietalini, Bowtie-eater, Gnot Poor, Pastafarian or Many Penne.
Ah, yes, understanding where capitalism has produced a worse quality, minimally viable product that makes people a little sad but not enough to effect profit margins enough to change, is clearly due to class divide and not the estrangement of the general population from the products of their labor.
Also that’s Ms. Bourgeoisie to you