That pillow shape if it’s filled with parmesan.

Orecchiette. It’s a very small cup (the name means little ear) which holds a little bit of sauce, but not so much that you get overzealous and try to fill it up.

fusilli but i pronounce it F. U. Silly

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.

Kraft spiral 😩

Ziti because the sauce gets up in the hole :)

If tortellini counts, that’s my preference.

Whichever one is currently working it’s way into my mouth.

People like hating on elbow but I think it’s quite nice… cavatappi gives me anxiety. I do also really love a standard flat square ravioli.

Conchiglie - kon-kill-ee-a (last letter rhymes with ‘hay’)

Little shells, each one a cup for sauce.

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.

Spaghettini!

To eat cooked? Orzo! I love rice and pasta, and they made a rice shaped pasta. It’s a win-win!

To eat raw? Wholewheat spaghetti or if I’m feeling especially daring, farfalle.

I’ve always been partial to wagon wheels.

I’m a ho for orecchiette, I just love how toothsome it is. Maybe not the absolute #1 for sauce retention but I’m all about that texture.