The best pasta dishes start with mostaccioli pasta. Then add your favorite sauce and toppings. 
I have no idea what that is. Sorry.
Weird assertion. Different shapes of pasta exist because they change the ratio of pasta to the sauce that clings to it. Depending of strength of flavor and thickness of the sauce, that makes a big difference. You can’t just say, Mostaciolli for all dishes.
E.g., I personally like rotini better for the dish we call Mac n cheese.
On Sundays, I visit this farmers market where there is this one vendor that sells pastas in all shapes and flavors.
My favorite is lime cilantro pasta. They even sell dark chocolate fettucine. I love that they post recipes on how to serve the pasta.
http://www.pappardellespasta.com/products/dried-pasta
Pasta is not good for us. So… Is there such thing as a good pasta dish? 
Fresh pasta rocks. When I was young I used to make it. Very time consuming for a single meal for just a pair of newlyweds. Better for company. The surprised look I’d get when I told guests that I’d made their ravioli … Priceless.
Well apparently mostaccioli are penne without ridges. Little tubes. My favorite spaghetti sauce (which I think is better on spaghetti than tubes) is uncooked tomato sauce. Fresh summer tomatoes from your garden or the local farmer. A clove of garlic. A handful of basil maybe some oregano. Three or four tablespoons of good extra-virgin olive oil. I like to toss in some capers and maybe even a dash of wine vinegar. Salt pepper. Serve with grated cheese if you want to.
@BunsenBurner - Millions of Italians would beg to differ. As well as all those other countries eating some form of noodles.
Picking a favorite pasta dish would be like picking a favorite child. Just can’t do it. Pesto, Carbonara, Pastitsio, Bolognese…
See the
But personally, I prefer crusty rye bread to any pasta. So… What is the best bread?
You’re being sly tonight, BB. The best bread is sourdough, of course. Except when it’s not.
See the
And, yup, sourdough came to mind first.
I like my pasta in dumpling form: tortellini, pierogi, Shanghai soup dumplings – all good!
Sourdough is pretty darn good in grilled (with cheese) form.
nottelling, I second your dumpling vote.
D (25) has recently informed me that she doesn’t like spaghetti anymore (or cappellini, or vermicelli, or any long, thin, noodle). Other pastas are fine. :-/ Lucky she doesn’t live here!
Too many to choose from for having a favorite ! Carbonara , as long as it doesn’t include peas is one we really like. I have two pasta makers, one manual and one a machine…haven’t used either of them lately.
Fettucini alfredo is one I haven’t eaten in years…like it but it’s too rich. I prefer something with a tomato based sauce.
And bread …I love sourdough , but I haven’t made it yet. I doubt I ever will because it is complicated and too time consuming.
Here is my favorite and IMO the easiest bread to make ( as long as you have the right pot to bake it in )
Crusty bread :
As far as a type of actual pasta, I always prefer a long thin noodle as opposed to the “shapes”. The regular old spaghetti noodle (whole wheat is good too) is my preference. Except for mac and cheese - then an elbow, rotini, mini penne or shell is preferred.
Oh, and I make the same exact bread recipe as lje62 - seriously, this bread is AMAZING! Looks rustic and crusty every time! I’ve often done add ins - lemon and herbs and a light cheese, cheddar and chive or rosemary - so many options!
It’s Friday - whip this up tonight after work, let it sit overnight and bake it in the morning - your weekend breakfast will thank you.
The best bread is in Paris! I am having withdrawls after a 2 1/2 week trip to Europe. Walking through museums and gardens and miles of Paris then sitting on a bench with a crusty loaf of bread and cheese and a bottle of wine with my H - heaven!
Mine is cold tortellini. I make a big batch and save most for the next day and eat it cold
I have a favorite cold, which is a lot like math mom’s (the shrimp is optional for me)–
http://www.epicurious.com/recipes/food/views/linguine-with-shrimp-tomatoes-and-feta-sabraw-14179
and a favorite hot, baked ziti, which I first made when we watched the final episode of The Sopranos–
http://www.food.com/recipe/baked-ziti-from-cooks-illustrated-354885
I have cut waaayyyyyy back on my pasta consumption but could never give it up completely.