Mine too. I don’t like it at all - the internal hole is not large enough to trap sauce in any significant quantity and the thickness almost guarantees it will be unevenly cooked. Plus it’s hard to eat! By far my least favorite long pasta.
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That’s what I’m looking for.
We used to make a recipe called ‘Westward Ho!’ with this type pasta for cooking in the dutch oven at Girl Scout camp. One pot cooking; coals above and below, dinner in an hour.
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I am glad to hear I am not the only one that thinks bucatini looks like a car part 
I love those, but they also cook unevenly & are a bit awkward to eat. Really fun shape, tho.
Mine were called fusilli bucati lunghi
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Oh, nice! I feel like I’ve seen this brand at T.J. Maxx. I’ll have to try it.
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I used to think it was a dumb shape. I had never bought any. In 2020, I had started a cooking group on FB with my ski club, and a ski club friend told me to try them. I did, and we liked them. I made this with smoked salmon and zucchini.
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Yes, I find it at Home Goods frequently - price is usually $5 but sometimes I can score it on sale for $3.50.
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Confirmed! They have a pretty big selection. I almost got some tagliatelle but it was $5.99 and I was already wasting $$$ on sweatpants and yoga pants 
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Spaghetti
Penne
Trader Joe’s squiggly knife cut noodles
Longkou mung bean vermicelli
Sun noodle kaedama #18 extra thick ramen
Towa Shirasagi No Hana Maru Udon
And home made Biang Biang vaguely following Xi’an Famous Food’s recipe
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Been swamped with work, so B did a small grocery shop this week. He bought farfalle, which is a shape that I detest…on par with papyrus typeface. And guess what? B prepared dinner for Spring Onion tonight (Sunday gravy-esque meat sauce that I made on Sunday for the guys, over farfalle) and SO said, “ mom never makes this shape for me. I love it!” 
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Pretty simple here:
Spaghetti
Linguine
Penne Regate
Mezzo Rigatoni
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If I want a bite of pasta that is simultaneously over and undercooked, I reach for farfalle.
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I assume it is undercooked in the middle, where it is bunched. I would think that any pasta that was both thick and thin would have that issue. Some have mentioned bucatini, as well. For bucatini, my guess is just an issue with whether the water was at a rolling boil and the pasta was being stirred, since bucatini has a consistent, albeit it odd, thickness.
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Which means you’ll have farfalle in your cabinets from now on. 
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I am not a great believer in the whole concept of pasta salad, but the few I have eaten were often anchored by farfalle. Given that it holds virtually nothing, it was probably a poor choice. If I were to make a pasta salad, I’d choose something like radiatori, in which bits of shallot, pepper, whatever could nestle.
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But pasta salad is a little more forgiving when it comes to cooking the pasta past al dente, I find, which would solve the farfalle knot issue. I think they’re adorable & a fun shape, but I don’t cook them for the very reason of uneven doneness.
I prefer to use cavatappi for my pasta salads.
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Yeah, I’ve made it / had it with farfalle. It’s a nogoodnik pasta salad shaped ingredient. For that, as you noted, radiatore, or orecchiette are both good, as is rotini. I’ve made it with penne as well (I know that’s @linguafood 's most disliked pasta shape) but I think mini-penne would work better than the larger version.
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Huh, I haven’t had the overcooking problem with farfalle. I do boil it longer than the package instruction say, though. I wonder if the brand makes a difference (I use de Cecco).
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Just picked up another bag of paccheri from Aldi. One of few short pasta shapes I can abide.
