I buy farfalline which are around the size of orzo, and don’t run into the issue as much as full sized farfalle
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I like stelline con brodo.
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I love the bow tie shape and have not had a problem with cooking including the TJs version.
However I always have issues with tortellini and any twisty pasta cooking inconsistently 
Imma give in and load up mezzi rigatoni very soon 
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I’m working my way through a bag of multicolored torchio that I picked up at Home Goods - love the shape, especially in pasta salads or with chunky sauces, but I’m not digging the multicolor aspect as much. The colors (from vegetable juices) don’t contribute much flavor but they seem to make the pasta cook unevenly - the deep pink and purple pieces seem to cook faster than the others. Or maybe I’m just crazy. But next time I’ll stick with plain!
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The only time I use farfalle is when I make kasha varnishkes. Somehow the texture of the slightly underdone center works with the buckwheat.
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Here in France I belong to a French non-profit that sells products from Sicily. They started with only Oranges that farmers had a hard time selling due to the classic sales routes being chaotic (probably due to the mafia). They now sell many grocery products from many small producers. I buy a 10kg mixed box of pasta with great joy ! I think there are about 10 different shapes and it always changes. I love long pasta (aka spagetti) the best.
I also have a selection of asian noodles (rice wheat and soba)
Saturday lunch is pasta day in our house, I love deciding what to make each week depending on whats at the market !
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I’ve been keeping elbow macaroni in stock, now. This is perfect for Hoover Stew.
I’ve been making this more and more, as I can put whatever protein I have into the stew. I have a good supply of dry pinto beans in stock, so I’ve adding a bit more to the recipe. They seem to play nice with elbow macaroni.
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I like elbow mac for these kinds of things. Easy to scoop on a spoon!
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I also like the little elbow mac for mac a cheese that reminds me of the packaged variety of my childhood. I found quite a revolutionary recipe by a Fancy French chef done with good Compté cheese and all done in a pressure cooker. Super easy.
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Have you tried milk as the liquid? Between the starchy water, butter, and milk, it creates a bechamel of sorts.
Pressure cooker risotto is good too!
Yes I do risotto in the pressure cooker too. Don’t see any difference with the traditional way.
I will try milk next time in the above recipe and compare
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Given your bent to energy saving, you might like the soaking shortcuts for pasta & rice illustrated by the ideas in food guys ages ago – soaking pasta for 30 mins cuts cooking time to 1 min, similar for rice – I just re-linked on the baked ziti thread.
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Does the pasta still achieve the desired absorption of salt?
Salting is not a concern for me, but given the source of the experiments (and the endorsement / confirmation by SE), I would assume so. Take a look at the write-ups, they probably mention it somewhere.
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Interesting ! I would have thought that would end up all stuck together ! I’ll give it a try
I checked several sites describing this method, and at least one mentioned salting the water. When I drop my three tbsp. of Diamond Crystal salt into five quarts of boiling water, it dissolves. I wonder how well it will dissolve in the soaking water, once I figure out the proportions. I really believe using water that tastes like the sea is important. When I use less salt, the pasta is just not as good to me. Of course, I have learned not to over-salt the sauce and to wait until I have added the pasta water to adjust.
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Don’t you always salt water you’re going to cook (or… soak) pasta in?
Of course, but every once in a while I get lazy and don’t actually grab the tbsp. and put three spoons into five quarts, and on some of those occasions I confess to using slightly less salt, a mistake.
I never measure the salt for my pasta water. A couple of shakes & I’m good. I also add the salt to the pot before adding the (cold) water. Some of it dissolves before it starts boiling.
