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.

Shells. Large and small. Trash pasta. Miserable texture, and worse if it's stuffed with ricotta.

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.

for common ones spaghetti but im sure there are likely escoteric ones im unaware of thats worse. I like smaller ones that are a nice bite amount and hold sauce well. Spiral and tortellini are my favorite.

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

Best: Ziti, fusilli, fetucchine, ditalini, macaroni, mezze rigatoni, small/medium shells, pipe rigate, cut spaghetti, orzo, cavatapi on a good day

Worst: Rotini, acini di pepe, rotelle, farfalle, angel hair, cavatapi on a bad day

Ziti and rotini are the polar opposites for me. Can't stand rotini, actively seek ziti out at all times.

I also choose orzo. It's the only type of pasta I've ever had where the pasta itself tasted bad, with the added bonus of having a texture similar to rice due to its size and shape, which just added to the unpleasantness because it was like wet and overcooked rice.

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.

linguine fine

it's just too damn fine

Spaghetti

Probably either rotini or rigatoni, neither of which seem to be very durable and nothing's sadder than broken pasta

orzo is really good in marry me chicken, one of fiances signature dishes

elbow macaroni

Any made with super processed flour that extrudes poorly out the human. The textures and flavors of a whole grain pasta are far more versatile and a whole world most seem to never explore. A sprouted grain can hold sauce while adding complexity and texture instead of eating a blank canvas. The additional natural fiber will take longer to digest leaving you sated for far longer and feeling that much better in the days to come.

Bucatini, they are so needlessly hard to pick up for almost no gain over Spaghetti. Same for some Linguine that want to untwist from your fork and try to splatter you with sauce.

Any kind small enough to be inconvenient to eat with a fork.

Orecchiette

Slippery little bastards fall off the spoon or scoot out from under a fork when you try to spear them.

Ricearoni

Tagliatelle, and all thick noodles, bleurgh