fusilli

The fact that I don't eat fusilli very much doesn't mean that other people don't.

It's actually more ingenious for spaghetti, because for fusilli/etc, you can just put scales on the packaging.

You'll get a nacho-sauce-like goop that you can pour onto your pasta (cavatappi or fusilli are best).

I do know that fusilli with broccoli == good and ravioli with cream sauce == too much.

That's cool, I'm having trouble thinking of a similar design for something like fusilli or penne though.

Curlier pastas carry more sauce into your mouth so when you eat 100g of fusilli you're eating more total food than 100g of spaghetti.

Another trick is that you don't need a giant pot of water, just enough to cover the pasta, especially for smaller pasta like penne/fusilli etc.

I've switched to fusilli from elbows for mac & cheese because it holds more sauce.

I have regular (short) fusilli, penne, and fettuccine on rotation when I make pasta.

The majority of pasta is not straight (penne, rigatoni, fusilli, macaroni, etc..) and thus you still need to measure it properly in some way.

But something like Fusilli can be more difficult to judge, I've found.

Penne, Fusilli or Rigatoni, let's say 150g.

I just got back from lunch at a nice trattoria, where I had a plate of fusilli with "speck" (like prosciutto), cream, and rucola (I think it's argula or something like that in English) for less than 5 euros.

But I can only do this with "standard" pasta I regularly cook, that is penne, spaghetti, fusilli [0], maccheroni, gemelli, farfalle, linguine, etc.

Fusilli Bucati is also a great favorite of mine.