October 17, 2025 • 12 mins
Today is national pasta day so we broke down a list of people prefered pasta shapes as well as our own favorites
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Episode Transcript
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Speaker 1 (00:00):
Today. It's very special day. Today is National Pasta Day,
and come get some pasta double goop. National pasta Day?
What is that? Why? What is that? I don't know what.
We have to have an honoring pasta. Yeah, we have
to have.
Speaker 2 (00:20):
A national day for everything, whether it's Burger Day, barbecue Day.
Speaker 1 (00:24):
Today. Become a big Nyoki fan, high five, bro. Do
we consider yoke pasta anything made with like dough that
eat with sauce. I feel like it's pasta. Let me
tell you something, Yoki potato. Oh, I didn't know that
yellow potato, the the not the not yea not pasta.
(00:50):
I don't know. Does that one work? Emily's mike situation
is a nightmare today. So he came in and turned
off both mikes.
Speaker 2 (00:57):
Well, here's the thing I didn't want. I didn't want
to question the engineer. But he plugged the like go
between into the broken mic. So I think if we
plugged this, see but look he plugged it in here
to the broken mic. Yeah, Jamie put it in there.
See does that work?
Speaker 3 (01:15):
Hello?
Speaker 1 (01:15):
Hello? Hello?
Speaker 2 (01:17):
Yeah, he plugged it into the broken I didn't want
to point it out.
Speaker 1 (01:21):
Why wouldn't you, guys?
Speaker 2 (01:23):
Well, because I'm watching him do it, and literally that's
all I can focus on.
Speaker 4 (01:27):
But I'm because I'm.
Speaker 1 (01:29):
Like, you could say it in a nice way to
just go that work on the broken.
Speaker 2 (01:33):
One, but I'm like, he's the engineer, Like, clearly I'm
the one seeing this wrong. So I was questioning myself
and I was scared to say something.
Speaker 4 (01:40):
But yeah, we figured it out.
Speaker 5 (01:42):
It, we figured it out.
Speaker 1 (01:43):
We're something great. So he came in here, didn't do
anything but made it worse.
Speaker 2 (01:48):
And.
Speaker 1 (01:50):
Fine, Yeah we got it. We got it. Emily really
wants to talk about positis.
Speaker 5 (01:54):
I guess teasing this.
Speaker 1 (01:57):
Yeah, I didn't know. Potato is that a pasta? Not
if it's not dough? Well, but I kind of agree
with you.
Speaker 6 (02:07):
It isn't dough. It isn't dough. It is a potato dough. Yeah,
I had, but I had no idea. I love neocchi, though,
my wife. Do you like it sometimes crispy and like
a pan? Okay, I like it like a pillow because
there's a couple of ways you get little crisp on it.
Speaker 1 (02:23):
But I like, so you cook it, you boil it,
and then some people like to put it in a
pan and crisp it up a little bit. I never
had it like that.
Speaker 3 (02:30):
I had a creamy truffled drop it you fantastic. I
was an Italian restaurant North Park anywhere.
Speaker 1 (02:38):
It was you bitch, give him a shutout. I mean,
who therein? She's like, I'll tell you later. I hate
the owner. There's a little spot called Olive Garden. Yeah,
never heard of it. I ever heard of it. You
gotta imagine they got to have some sort of deal
(02:59):
for pasta today, right, Olive Garden, Like what going on?
Speaker 2 (03:03):
I looked around and no, it's just like, you know,
kind of standard deals that they're always running.
Speaker 1 (03:08):
Have that never ending bull Yeah, that's just what's what
they're How many how many bulls of pasta can you eat?
You can't I eat one bowl? I'm like, oh, super
solid breadsticks? Oh my god, yeah, you get that. It's over.
Speaker 5 (03:24):
No, I don't. I love the super Tiscano.
Speaker 2 (03:26):
Oh I thought that's what he was talking about. I
knew there was one there. You liked the like Minnestroni
type one.
Speaker 5 (03:32):
And I like the Ministroni one. The super Tiscano is white.
Is white.
Speaker 1 (03:35):
You don't need to be dis offended. I'm sorry. I
don't need to be this olive gardens. So I'm sorry.
Speaker 4 (03:42):
I'll tattoo it on me for next time.
Speaker 1 (03:44):
Who knew that there is a yolkie man? Now?
Speaker 6 (03:48):
I did know that long noodles confuse him. He does
not eat them. You made that upring, He does not
swallow them. I don't like spaghetti. It's like, how do I?
How do I do this? How do I do this?
I don't like angel hair pasta.
Speaker 1 (04:05):
That's way too crazy.
Speaker 6 (04:06):
I don't like spaghetti. I don't like the way it tastes.
I don't like it tastes exactly. So if you if
it did, if it did, I would like.
Speaker 1 (04:13):
If you had rigatoni. If you had rigatoni and you
had spaghetti, you say they would taste different. Uh, RIGATONI
like the noodles, like the like the Yeah, they taste
differently to me. The texture is different. Okayture, Different tastes
are taste different to me. Huh. The texture makes it
(04:34):
taste different. Sky if anybody should have my back on this.
Speaker 2 (04:36):
If you said it's a texture issue, one hundred texture
it makes the taste different to me.
Speaker 4 (04:44):
Okay, that's hard to get behind, but okay.
Speaker 1 (04:47):
You're hard to get Okay, I did hear you once
claim that bow tie postatiz is where it's at. But
I also love rappola. You really, I do love. It's
not long, so it does he love?
Speaker 6 (05:04):
Does long pasta with the hole in it?
Speaker 2 (05:10):
Bra like?
Speaker 1 (05:11):
I tell you right now that's long pasta, but it's
not thin.
Speaker 3 (05:16):
What where are you at with that's the flat lung.
Speaker 1 (05:21):
I don't like flat long. That's why you never see
me pad tie pad tie.
Speaker 4 (05:26):
So you won't do pad tie due to the shape
of the noodle.
Speaker 1 (05:29):
I don't like it.
Speaker 5 (05:30):
Is padi long, skinny like.
Speaker 1 (05:32):
Flat like you know? Okay, she doesn't, that's what she's
asking said a little condescending. I didn't know.
Speaker 2 (05:42):
Now.
Speaker 4 (05:42):
Can I go back to the ravioli?
Speaker 2 (05:44):
Do you accept all kinds of ravioli or is there
any type that you would say?
Speaker 3 (05:49):
No?
Speaker 6 (05:49):
I like cheese, ravila, ravioli, butternut squash. That's where we
start to freak out a little bit. Actually, actually know
my wife got this Trader Joe, look.
Speaker 1 (06:00):
At little brown butter sage sauce. Ye like a spinach.
I don't like a spinach. Okay, okay, okay, take your
spinach and shove it. Okay, where do you stand on
like a tordolini or something like that. Okay, okay, I
like when there is a filling in a pasta. Okay,
spaghetti is just off theghetti angel hair spaghetti like a
(06:22):
spaghetti and meatball. You're not even gonna bother with it.
Speaker 2 (06:25):
Now, you love a good chicken palm, which.
Speaker 1 (06:29):
Normal I don't get pasta on the side.
Speaker 2 (06:31):
It normally comes those at the side on the side.
So what could you do with that spaghetti? I asked, Spaghi?
Speaker 1 (06:39):
Spaghi.
Speaker 6 (06:40):
I'll ask the kind of pasta and if they say
it's just angel hair, a regular spaghetti, then I'll say
I get a salad.
Speaker 1 (06:45):
Oh, you can't ask for a different kind of pasta,
I ask And if they say no, I give you
a sad of manicotti or something.
Speaker 2 (06:53):
So you're so out on spaghetti you'd go salad over spaghetti.
Speaker 1 (06:57):
That's right. Lots of carbs, you know, I don't need.
We don't need them. We don't we don't need them. Also, uh,
lasagna nothing?
Speaker 5 (07:06):
Wait, Emily, Yeah, I don't like las on either.
Speaker 1 (07:09):
My wife doesn't believe me. Really, what do you mean
you don't believe that?
Speaker 2 (07:13):
I don't believe them either, Like I feel like if
you put a good slice of lasagna.
Speaker 1 (07:18):
It's very rare. I'm not going to the house, yeah.
Speaker 2 (07:22):
So fast, like, yeah you know this.
Speaker 1 (07:29):
That would be unbelievable. I like all these pastas. Yeah,
I'm half Italian baby, you know like him? What do
you want any man that.
Speaker 5 (07:40):
I don't like angel hair?
Speaker 1 (07:41):
Though I like I like your hair.
Speaker 5 (07:43):
It's not it up. You've got a big ball of pasta.
Speaker 1 (07:46):
Okay, well you cook it correctly.
Speaker 5 (07:47):
First of all, I don't. Oh dang, you don't need
to do that.
Speaker 1 (07:52):
Sorry, So if you had to pick one pasta.
Speaker 5 (07:55):
I refuse to answer this question of them.
Speaker 1 (07:58):
Absolutely, you don't need I.
Speaker 5 (08:01):
Don't like these questions normally whatever. I'm not the biggest
pasta person. I'm just not.
Speaker 1 (08:07):
Then why are you asking? What are you talking about?
I'm so confused over anything hand picked because it's so good.
But then you're not the biggest pasta that doesn't make.
Speaker 3 (08:17):
Anything very often. But it just all depends on the
sauce and what you're doing with it, Like I can't.
Speaker 1 (08:23):
I mean, if you have a read, if you have
a red Marin Aarra sauce.
Speaker 5 (08:27):
I'm not really the biggest like reread.
Speaker 1 (08:30):
Pest Yeah, what are you gonna go? Rot?
Speaker 5 (08:33):
I kind of like a bow tie with a pesto. Okay,
to be honest, Okay, you know what I mean.
Speaker 1 (08:37):
Okay, I like a bow type with a cold pasta
like pasta.
Speaker 3 (08:40):
Sound if we're doing like a sauce, you give me
like a little cavatelli.
Speaker 5 (08:44):
That's the little ears.
Speaker 6 (08:45):
But I don't like pasta. I don't like it and
I never eat it ever. You ever hear how ridiculous
you sound? I do, I do know ridiculous I sound?
Speaker 1 (08:55):
Wait? Hold on, hold on now, we were only talking
about sort of Italian pastas. You know what else is pasta?
What mac and cheese? Bro elbow?
Speaker 5 (09:05):
Oh what would you do? Do you do elbow if
you make come mac and cheese? Or do you do
the shells?
Speaker 1 (09:11):
Because I like the shells, I would probably still go elbow.
Really yeah, I don't know. I don't make I don't
make like I'd probably go corkscrew or something something like that.
Speaker 5 (09:21):
You're sassy, Come on, now, you're sasa.
Speaker 1 (09:23):
Come on, come on. I don't think I'm a sassy bitch.
I don't think I'm a sassy bitch. I don't think
I'm a sassa bitch, okay, because of my pasta choice.
That that all being said, my number one pasta is
my absolute favorite, which is what Thor just brought up.
It's the hollow one. It's a noodle, but it's like
it's like almost at squirt in your mouth from the sauce.
(09:47):
I bite in. There's all the sauce in that one.
You know what's talking about talk about tube things squirting
his mouth. I go, yeah, I didn't appreciate that at all.
I feel like it does hold the sauce though. Better point,
I love a good bukutini, I like I want to.
Speaker 6 (10:04):
I always want to get fetichini alfredo, but I always
think it's gonna get me food poisoning.
Speaker 1 (10:09):
That doesn't make any sense.
Speaker 6 (10:10):
I don't know if this is a cream based a
heavy cream basi I'm gonna get He's an idiots. I
never get it. I know you kind of are.
Speaker 1 (10:18):
Sky h We heard about your disgusting spaghetti that you
talked about earlier. She really could she lives in a
manicotti shell.
Speaker 4 (10:30):
I don't live in a manicotti shell.
Speaker 1 (10:32):
I don't. I'm that's a blanket.
Speaker 4 (10:34):
I'm a normal size and I don't.
Speaker 1 (10:39):
She in a kenney? She is, but it's still too big, Okay.
Speaker 4 (10:45):
I don't have a normal.
Speaker 1 (10:49):
Favorite type of pasta.
Speaker 2 (10:50):
A favorite type of pasta. Not really big on sauces.
That's a problem because I just want a tiny bit
of marinera. Most cream sauces. Uh My mom made stuff
shells growing up, like all the time. I loved that. Yeah,
you know, lots of rocotta in there. But if I
have every pasta on a menu, I normally go niokioki okay,
(11:14):
and I'll get the sauce on the side so I
can just do it little drips.
Speaker 3 (11:20):
Would you order that at a nice restaurant, At a
nice Italian restaurant.
Speaker 1 (11:23):
I have ordered.
Speaker 5 (11:25):
What do you mean?
Speaker 1 (11:26):
What do I do?
Speaker 5 (11:28):
Yeah?
Speaker 1 (11:29):
She dips her fork in the sauce and then eats
the pasta like that. It's the most a whole thing
you'll ever see.
Speaker 5 (11:36):
Imagine.
Speaker 1 (11:37):
So a National Pasta day, Skuy's just ruined it. What
are what are the best types of pasta? All right here?
Speaker 2 (11:44):
Tops number ten, Rigatoni number nine, bow Tie eight, Linguini seven.
Speaker 4 (11:51):
The corkscrew.
Speaker 1 (11:52):
Wow, I love a corkscrew pasta.
Speaker 2 (11:54):
Six five Lasagnya four tortellini controversy. Three ravioli, two goes
to spaghetti. Wait only two, and our number one is
penn a pasta.
Speaker 1 (12:10):
I'm stunned by that or a spaghetti spani seems like
just the obvious standard. Okay, calm down,
Today. It's very special day. Today is National Pasta Day,
and come get some pasta double goop. National pasta Day?
What is that? Why? What is that? I don't know what.
We have to have an honoring pasta. Yeah, we have
to have.
Speaker 2 (00:20):
A national day for everything, whether it's Burger Day, barbecue Day.
Speaker 1 (00:24):
Today. Become a big Nyoki fan, high five, bro. Do
we consider yoke pasta anything made with like dough that
eat with sauce. I feel like it's pasta. Let me
tell you something, Yoki potato. Oh, I didn't know that
yellow potato, the the not the not yea not pasta.
(00:50):
I don't know. Does that one work? Emily's mike situation
is a nightmare today. So he came in and turned
off both mikes.
Speaker 2 (00:57):
Well, here's the thing I didn't want. I didn't want
to question the engineer. But he plugged the like go
between into the broken mic. So I think if we
plugged this, see but look he plugged it in here
to the broken mic. Yeah, Jamie put it in there.
See does that work?
Speaker 3 (01:15):
Hello?
Speaker 1 (01:15):
Hello? Hello?
Speaker 2 (01:17):
Yeah, he plugged it into the broken I didn't want
to point it out.
Speaker 1 (01:21):
Why wouldn't you, guys?
Speaker 2 (01:23):
Well, because I'm watching him do it, and literally that's
all I can focus on.
Speaker 4 (01:27):
But I'm because I'm.
Speaker 1 (01:29):
Like, you could say it in a nice way to
just go that work on the broken.
Speaker 2 (01:33):
One, but I'm like, he's the engineer, Like, clearly I'm
the one seeing this wrong. So I was questioning myself
and I was scared to say something.
Speaker 4 (01:40):
But yeah, we figured it out.
Speaker 5 (01:42):
It, we figured it out.
Speaker 1 (01:43):
We're something great. So he came in here, didn't do
anything but made it worse.
Speaker 2 (01:48):
And.
Speaker 1 (01:50):
Fine, Yeah we got it. We got it. Emily really
wants to talk about positis.
Speaker 5 (01:54):
I guess teasing this.
Speaker 1 (01:57):
Yeah, I didn't know. Potato is that a pasta? Not
if it's not dough? Well, but I kind of agree
with you.
Speaker 6 (02:07):
It isn't dough. It isn't dough. It is a potato dough. Yeah,
I had, but I had no idea. I love neocchi, though,
my wife. Do you like it sometimes crispy and like
a pan? Okay, I like it like a pillow because
there's a couple of ways you get little crisp on it.
Speaker 1 (02:23):
But I like, so you cook it, you boil it,
and then some people like to put it in a
pan and crisp it up a little bit. I never
had it like that.
Speaker 3 (02:30):
I had a creamy truffled drop it you fantastic. I
was an Italian restaurant North Park anywhere.
Speaker 1 (02:38):
It was you bitch, give him a shutout. I mean,
who therein? She's like, I'll tell you later. I hate
the owner. There's a little spot called Olive Garden. Yeah,
never heard of it. I ever heard of it. You
gotta imagine they got to have some sort of deal
(02:59):
for pasta today, right, Olive Garden, Like what going on?
Speaker 2 (03:03):
I looked around and no, it's just like, you know,
kind of standard deals that they're always running.
Speaker 1 (03:08):
Have that never ending bull Yeah, that's just what's what
they're How many how many bulls of pasta can you eat?
You can't I eat one bowl? I'm like, oh, super
solid breadsticks? Oh my god, yeah, you get that. It's over.
Speaker 5 (03:24):
No, I don't. I love the super Tiscano.
Speaker 2 (03:26):
Oh I thought that's what he was talking about. I
knew there was one there. You liked the like Minnestroni
type one.
Speaker 5 (03:32):
And I like the Ministroni one. The super Tiscano is white.
Is white.
Speaker 1 (03:35):
You don't need to be dis offended. I'm sorry. I
don't need to be this olive gardens. So I'm sorry.
Speaker 4 (03:42):
I'll tattoo it on me for next time.
Speaker 1 (03:44):
Who knew that there is a yolkie man? Now?
Speaker 6 (03:48):
I did know that long noodles confuse him. He does
not eat them. You made that upring, He does not
swallow them. I don't like spaghetti. It's like, how do I?
How do I do this? How do I do this?
I don't like angel hair pasta.
Speaker 1 (04:05):
That's way too crazy.
Speaker 6 (04:06):
I don't like spaghetti. I don't like the way it tastes.
I don't like it tastes exactly. So if you if
it did, if it did, I would like.
Speaker 1 (04:13):
If you had rigatoni. If you had rigatoni and you
had spaghetti, you say they would taste different. Uh, RIGATONI
like the noodles, like the like the Yeah, they taste
differently to me. The texture is different. Okayture, Different tastes
are taste different to me. Huh. The texture makes it
(04:34):
taste different. Sky if anybody should have my back on this.
Speaker 2 (04:36):
If you said it's a texture issue, one hundred texture
it makes the taste different to me.
Speaker 4 (04:44):
Okay, that's hard to get behind, but okay.
Speaker 1 (04:47):
You're hard to get Okay, I did hear you once
claim that bow tie postatiz is where it's at. But
I also love rappola. You really, I do love. It's
not long, so it does he love?
Speaker 6 (05:04):
Does long pasta with the hole in it?
Speaker 2 (05:10):
Bra like?
Speaker 1 (05:11):
I tell you right now that's long pasta, but it's
not thin.
Speaker 3 (05:16):
What where are you at with that's the flat lung.
Speaker 1 (05:21):
I don't like flat long. That's why you never see
me pad tie pad tie.
Speaker 4 (05:26):
So you won't do pad tie due to the shape
of the noodle.
Speaker 1 (05:29):
I don't like it.
Speaker 5 (05:30):
Is padi long, skinny like.
Speaker 1 (05:32):
Flat like you know? Okay, she doesn't, that's what she's
asking said a little condescending. I didn't know.
Speaker 2 (05:42):
Now.
Speaker 4 (05:42):
Can I go back to the ravioli?
Speaker 2 (05:44):
Do you accept all kinds of ravioli or is there
any type that you would say?
Speaker 3 (05:49):
No?
Speaker 6 (05:49):
I like cheese, ravila, ravioli, butternut squash. That's where we
start to freak out a little bit. Actually, actually know
my wife got this Trader Joe, look.
Speaker 1 (06:00):
At little brown butter sage sauce. Ye like a spinach.
I don't like a spinach. Okay, okay, okay, take your
spinach and shove it. Okay, where do you stand on
like a tordolini or something like that. Okay, okay, I
like when there is a filling in a pasta. Okay,
spaghetti is just off theghetti angel hair spaghetti like a
(06:22):
spaghetti and meatball. You're not even gonna bother with it.
Speaker 2 (06:25):
Now, you love a good chicken palm, which.
Speaker 1 (06:29):
Normal I don't get pasta on the side.
Speaker 2 (06:31):
It normally comes those at the side on the side.
So what could you do with that spaghetti? I asked, Spaghi?
Speaker 1 (06:39):
Spaghi.
Speaker 6 (06:40):
I'll ask the kind of pasta and if they say
it's just angel hair, a regular spaghetti, then I'll say
I get a salad.
Speaker 1 (06:45):
Oh, you can't ask for a different kind of pasta,
I ask And if they say no, I give you
a sad of manicotti or something.
Speaker 2 (06:53):
So you're so out on spaghetti you'd go salad over spaghetti.
Speaker 1 (06:57):
That's right. Lots of carbs, you know, I don't need.
We don't need them. We don't we don't need them. Also, uh,
lasagna nothing?
Speaker 5 (07:06):
Wait, Emily, Yeah, I don't like las on either.
Speaker 1 (07:09):
My wife doesn't believe me. Really, what do you mean
you don't believe that?
Speaker 2 (07:13):
I don't believe them either, Like I feel like if
you put a good slice of lasagna.
Speaker 1 (07:18):
It's very rare. I'm not going to the house, yeah.
Speaker 2 (07:22):
So fast, like, yeah you know this.
Speaker 1 (07:29):
That would be unbelievable. I like all these pastas. Yeah,
I'm half Italian baby, you know like him? What do
you want any man that.
Speaker 5 (07:40):
I don't like angel hair?
Speaker 1 (07:41):
Though I like I like your hair.
Speaker 5 (07:43):
It's not it up. You've got a big ball of pasta.
Speaker 1 (07:46):
Okay, well you cook it correctly.
Speaker 5 (07:47):
First of all, I don't. Oh dang, you don't need
to do that.
Speaker 1 (07:52):
Sorry, So if you had to pick one pasta.
Speaker 5 (07:55):
I refuse to answer this question of them.
Speaker 1 (07:58):
Absolutely, you don't need I.
Speaker 5 (08:01):
Don't like these questions normally whatever. I'm not the biggest
pasta person. I'm just not.
Speaker 1 (08:07):
Then why are you asking? What are you talking about?
I'm so confused over anything hand picked because it's so good.
But then you're not the biggest pasta that doesn't make.
Speaker 3 (08:17):
Anything very often. But it just all depends on the
sauce and what you're doing with it, Like I can't.
Speaker 1 (08:23):
I mean, if you have a read, if you have
a red Marin Aarra sauce.
Speaker 5 (08:27):
I'm not really the biggest like reread.
Speaker 1 (08:30):
Pest Yeah, what are you gonna go? Rot?
Speaker 5 (08:33):
I kind of like a bow tie with a pesto. Okay,
to be honest, Okay, you know what I mean.
Speaker 1 (08:37):
Okay, I like a bow type with a cold pasta
like pasta.
Speaker 3 (08:40):
Sound if we're doing like a sauce, you give me
like a little cavatelli.
Speaker 5 (08:44):
That's the little ears.
Speaker 6 (08:45):
But I don't like pasta. I don't like it and
I never eat it ever. You ever hear how ridiculous
you sound? I do, I do know ridiculous I sound?
Speaker 1 (08:55):
Wait? Hold on, hold on now, we were only talking
about sort of Italian pastas. You know what else is pasta?
What mac and cheese? Bro elbow?
Speaker 5 (09:05):
Oh what would you do? Do you do elbow if
you make come mac and cheese? Or do you do
the shells?
Speaker 1 (09:11):
Because I like the shells, I would probably still go elbow.
Really yeah, I don't know. I don't make I don't
make like I'd probably go corkscrew or something something like that.
Speaker 5 (09:21):
You're sassy, Come on, now, you're sasa.
Speaker 1 (09:23):
Come on, come on. I don't think I'm a sassy bitch.
I don't think I'm a sassy bitch. I don't think
I'm a sassa bitch, okay, because of my pasta choice.
That that all being said, my number one pasta is
my absolute favorite, which is what Thor just brought up.
It's the hollow one. It's a noodle, but it's like
it's like almost at squirt in your mouth from the sauce.
(09:47):
I bite in. There's all the sauce in that one.
You know what's talking about talk about tube things squirting
his mouth. I go, yeah, I didn't appreciate that at all.
I feel like it does hold the sauce though. Better point,
I love a good bukutini, I like I want to.
Speaker 6 (10:04):
I always want to get fetichini alfredo, but I always
think it's gonna get me food poisoning.
Speaker 1 (10:09):
That doesn't make any sense.
Speaker 6 (10:10):
I don't know if this is a cream based a
heavy cream basi I'm gonna get He's an idiots. I
never get it. I know you kind of are.
Speaker 1 (10:18):
Sky h We heard about your disgusting spaghetti that you
talked about earlier. She really could she lives in a
manicotti shell.
Speaker 4 (10:30):
I don't live in a manicotti shell.
Speaker 1 (10:32):
I don't. I'm that's a blanket.
Speaker 4 (10:34):
I'm a normal size and I don't.
Speaker 1 (10:39):
She in a kenney? She is, but it's still too big, Okay.
Speaker 4 (10:45):
I don't have a normal.
Speaker 1 (10:49):
Favorite type of pasta.
Speaker 2 (10:50):
A favorite type of pasta. Not really big on sauces.
That's a problem because I just want a tiny bit
of marinera. Most cream sauces. Uh My mom made stuff
shells growing up, like all the time. I loved that. Yeah,
you know, lots of rocotta in there. But if I
have every pasta on a menu, I normally go niokioki okay,
(11:14):
and I'll get the sauce on the side so I
can just do it little drips.
Speaker 3 (11:20):
Would you order that at a nice restaurant, At a
nice Italian restaurant.
Speaker 1 (11:23):
I have ordered.
Speaker 5 (11:25):
What do you mean?
Speaker 1 (11:26):
What do I do?
Speaker 5 (11:28):
Yeah?
Speaker 1 (11:29):
She dips her fork in the sauce and then eats
the pasta like that. It's the most a whole thing
you'll ever see.
Speaker 5 (11:36):
Imagine.
Speaker 1 (11:37):
So a National Pasta day, Skuy's just ruined it. What
are what are the best types of pasta? All right here?
Speaker 2 (11:44):
Tops number ten, Rigatoni number nine, bow Tie eight, Linguini seven.
Speaker 4 (11:51):
The corkscrew.
Speaker 1 (11:52):
Wow, I love a corkscrew pasta.
Speaker 2 (11:54):
Six five Lasagnya four tortellini controversy. Three ravioli, two goes
to spaghetti. Wait only two, and our number one is
penn a pasta.
Speaker 1 (12:10):
I'm stunned by that or a spaghetti spani seems like
just the obvious standard. Okay, calm down,
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