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

ITT: people who apparently struggle to eat pasta

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

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.

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

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.

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

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 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.

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.

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.

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.

elbow macaroni