What's your favorite pasta shape?

Don’t EVEN try to tell me that pasta is pasta—it all tastes the same.

Me:
Cream sauce calls for campanelli (little flowers)
Red sauce and cream sauce like radditori (little radiators)
Pasta salad and everyone else agree with gemelli.

Do you have certain shapes for dishes/sauces?

All my choices are ‘meaty’, in that that they have to be CHEWED. Campanelli and radditori are particularly good at holding a lot of sauce as well.

Al dente, it goes without saying.