What is the pasta shape you dislike the most?

About to insult all of Italy - Spaghetti.
Inconvenient to eat and doesn't hold the sauce well.

Hollow spaghetti. Impossible to suck it, because it has a vent hole.

Conchiglioni/Conchiglie, the ones roughly formed like a mussel. They tend to stick inside each other during cooking.

Spaghetti are sadly not rough enough for the sauces to stick to them.

Honestly, spaghetti

If you're Italian, sorry for the stroke

Just looked up ‘orzo’ , all I have to say is bros and broettes that is clearly rice case closed

Honestly, farfalle. The middle is always too hard and the sides too floppy.

I forget the name, but the one that's kind like penne rigate, but a much wider diameter tube, with ends cut straight instead of angled. That one literally always falls apart and turns to kinda mushy strips when I've tried to cook it or had it cooked by someone else.

ITT: people who apparently struggle to eat pasta

Orzo is great in greece style salad with feta cheese and olives

Angel hair. Too fine, way too easy to overcook.

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 love orzo how dare you

Honestly I'm a huge pasta lover so it's difficult for me to say. Probably farfalle whenever I eat it raw. The middle parts are always a pain to eat because of the shape.

Angel hair is probably my most disliked. It just tastes terrible and gets overcooked so easily. I also dislike ditalini but not nearly as much since that usually only goes in like minestrone soup and it might just be that I'm not a fan of minestrone.

For the best pasta shapes, look no further than Buccatini (the objectively better spaghetti), cellentani (idk it's just fun), and gemelli (perfect texture for lightly sauced dishes).

I used to hate farfalle, but I'm okay with that one now. We've made our peace. It's another example of a pasta shape that I only had in one particular dish that I didn't care for and I formed a negative association as a result.

Probably bowties AKA fucking farfalle. Difficult to grasp, harder to keep a hold of, don't retain sauce. Who thought this would be a good idea? probably some british designer

Notably missing from all the answers here is dinosaur pasta since everyone likes them.

I mean, what's the point of pipe rigate? Most of them are too small to eat a single one at a time by stabbing them and they are the perfect shape to wiggle free from any attempt to hold more than one on a fork. I've seen them slide right off of a large spoon. I'm pretty sure if you could make molecules in that shape you'd invent some perfectly frictionless hydrophobic material that would revolutionize several industries.

I'm ashamed (as an Italian) to discover only now thanks to this post that "orzo" can be a pasta format and not just another cereal (it also means "barley"). I always heard the term "risoni" for it but "orzo" apparently is used as well. And I agree, it sucks.

In case you did not know there is a cylindric variant too called "tempestina" which is even more awful (mainly used for soups, or for small children). It's uncommon to see grown adults eat them but, unfortunately, they exist.

Spaghetti or any other long ones. Annoying to eat.

Shells. Large and small. Trash pasta. Miserable texture, and worse if it's stuffed with ricotta.

I don't think I care about shape, as long as it's made from durum wheat. Now, we have a lot of pasta here that's made from regular baking flour, it's still very common in EE countries, and it's damn cheap. You must boil it for 40 seconds and not a second more, or it instantly clumps all together and turns into a wallpaper glue.

for common ones spaghetti but im sure there are likely escoteric ones im unaware of thats worse. I like smaller ones that are a nice bite amount and hold sauce well. Spiral and tortellini are my favorite.

Large shells and tubes. It feels like noodles were not meant to be that big, like it's unnatural. They always look so wet, and then it reminds me that all noodles are wet, but are at a proper size so you can ignore it.

Hard to say because different pastas are made for different uses, and might not work as well if used for other things.

But if I had to pick one I'd say Angel hair. It's just too thin and it makes me uncomfortable.

Capellini.

Spaghetti (or even linguini) is the minimum thickness for being able to cook with a soft outer layer to pick up sauce while still keeping some toothiness inside.

linguine fine

it's just too damn fine

Hilbert curve, it doesn't leave any space for the sauce

Any made with super processed flour that extrudes poorly out the human. The textures and flavors of a whole grain pasta are far more versatile and a whole world most seem to never explore. A sprouted grain can hold sauce while adding complexity and texture instead of eating a blank canvas. The additional natural fiber will take longer to digest leaving you sated for far longer and feeling that much better in the days to come.

As much as I love lasagna, the noodles are the worst part of preparing the dish. They're awkwardly large and heavy (for a noodle), and God help you if you overcook them even a bit as they will disintegrate under their own weight.

Spaghetti

And now I am hungry.

Angel hair. Undercooked, undercooked, overcooked.

Gnocchi is an abomination.

Bucatini, they are so needlessly hard to pick up for almost no gain over Spaghetti. Same for some Linguine that want to untwist from your fork and try to splatter you with sauce.

Probably either rotini or rigatoni, neither of which seem to be very durable and nothing's sadder than broken pasta

elbow macaroni

Buccatini. Still good, but its basically spaghetti with a weirder texture.

Tagliatelle, and all thick noodles, bleurgh

Any kind small enough to be inconvenient to eat with a fork.

Orecchiette

Slippery little bastards fall off the spoon or scoot out from under a fork when you try to spear them.

Best: Ziti, fusilli, fetucchine, ditalini, macaroni, mezze rigatoni, small/medium shells, pipe rigate, cut spaghetti, orzo, cavatapi on a good day

Worst: Rotini, acini di pepe, rotelle, farfalle, angel hair, cavatapi on a bad day

Ziti and rotini are the polar opposites for me. Can't stand rotini, actively seek ziti out at all times.

Ricearoni

Honestly most Italian noodles suck. Weird shapes or too thin. I prefer Lanzhou lamian, daoxiaomian, or Hefen

orzo is really good in marry me chicken, one of fiances signature dishes

Dual vector foil.