Mafaldine - My favorite pasta lately. Its thick, but not too thick. Its great when broken up into smaller pieces. Mafalde, the bigger version, is a little too big.2.Gemelli - Gemelli is the perfect shape to spear with a fork. Its basically two hollow tubes twisted together and cut into 2 inch pieces. The tubular design makes it great for soaking up thin sauces.3.Casarecci - Casarecci is similar to Gemelli in size and shape, but its open design makes it better for meatier sauces.4.Fusilli - This pasta works great in both cold and hot dishes. My favorite dish is just Fusilli pan fried with soy sauce.5.Linguine - A little thicker than spaghetti, but still twistable.6.Rigatoni - Huge hollow tubes, especially awesome for a really meaty sauce.7.Penne - Who doesn't like Penne. Forking these bad boys 3 at a time is awesome.8.Spaghetti - I go through phases where I have to order a "side order of pasta" from local diners. These <$4 side dishes are basically spaghetti with the most basic tomato sauce. At times, there's nothing better.9.Bucatini - Bucatini pasta is hollow narrow tubes. They can be a bitch to cook since water gets trapped inside the tubes or sometimes the pasta breaks apart all together. Eating i10.Conchiglie - AKA Shells. Great pasta for pasta salad.