Every Pasta Shape

A small pasta but it was dense, the sauce made it stick together but not in a bad way

Fun and twisty and holding the sauce well.

A classic. I had eaten half the bowl before realizing I needed to photograph

Good heft to the pasta but with the hallowness of traditional macaroni. Best of both worlds!

Given their size, they are like a soup pasta (thus not needing drained) but with this recipe the vegan cheese sauce kind of made them stick together and it reminded me of one of those pasta or rice sides that come in a box and just add water in terms of the experience of eating it.

My husband got this for me for Valentine's and I just got around to trying it. The ridges means that it holds sauce in a rather even coating, but doesn't allow for pockets of sauce, which is something I really like, so while this is good, it wasn't my favorite in that respect. I've also taken to adding Old Bay to the vegan mix, which I think is a fun variation on it.

Held the cheese really well, which was delightful. Definitely coming back to this one after I have completed the quest, because this was a perfect pasta to cheese experience.

A couple of developments on the recipe front: While I am committed to using the same vegan recipe for this, I realized I could do a vegan “lobster mac” awhile ago, if I added Old Bay to the powder mix (I know there are probably ways to get vegan “lobster” through heart of palm or oyster mushrooms, but this is a quick recipe). I’m also considering experimenting with other spice combos to create variations, though this will likely not be documented as rigorously.

I wasn’t sure about novelty shapes because that could make the task of trying every pasta shape more Sisyphean than I wanted it to be, but these looked fun. They hold the cheese much in the same way all of the Kraft Mac shapes do, so it is as expected. They were fun. 

This was a little saucier because there was nothing to hold onto the no cheese sauce like the shells or orecchiette, but the noodles did seem to be covered enough for my liking. Not too different from linguine alfredo in practice.  

Note: These were chickpea flour shells. I may return to larger or smaller shells, but this is every pasta SHAPE so I will not be quibbling about materials

It’s for science.

Soft, with some heft, holds the no cheese sauce well.