Yah, the paccheri I made recently were def not done after the full cooking time given on the bag, and I usually take my pasta out of the water a minute or two early and finish in the sauce.
These babies could’ve easily used at least 2-3 min more.
But al dente doesn’t mean raw by any stretch of the imagination. It’s just a hint of resistance so as to not end up with baby food 
Personal preferences aside, of course.
Those are German egg noodle soup noodles, though, aren’t they? I like Bechtle egg noodles and spaetzle. The Hungarian and Polish brands are good, too, and often cheaper.
Yes, I never looked at the package closely, so they may well be soup noodles.
Understood, but in restaurants I’ve been served noodles that required concerted mastication before being swallowed. This was even after asking that they be cooked a bit beyond what they consider al dente, in a restaurant where I’ve had them before….second chances, and all that!
There was one Italian restaurant where the owner disagreed with me as to the doneness, but he looked like he belonged on the set of “The Sopranos”, so I let it slide.
Yeah. That’s undercooked. Not al dente. To be fair, tho - I’d rather err on the side of under rather than overcooking, bc you can throw them back in the pot to get them there (in a private household, a resto should know better for sure)… but ya can’t un-cook overcooked pasta
–penne rigate (penne al vodka, baked ziti)
–linguine (pasta pomodoro, linguine with white clam sauce, shrimp scampi)
–spaghetti (spaghetti and meatballs, spaghetti al limone)
–lasagna noodles (um lasagna)
–elbows (macaroni and cheese)
–cavatappi (mac and cheese, any red sauce dish)
RARELY HAVE
–orzo
–ditallini
–pappardelle
NEVER HAVE
–angel hair (I overcook it every time so I’ve given up)
Italian, De Cecco and TJs Italian.
whole wheat spaghetti (I like to make carbonara with it)
whole wheat fusilli
farfale
cascatelli
orzo
Asian:
Fresh ramen by Myojo, repackaged at the Japanese food store, in the freezer.
TJ’s Squiggly noodles
Keep a couple of dried pastas in the cupboard but I much prefer fresh and with copies of Pasta Grannies and The Long and the Short of Pasta on hand on the kitchen bookshelves plus a pasta machine on the worktop I have an infinite number of pastas. Love home-made lasagne sheets.
What’s in the cupboard?
What do you like these for?
Like ramen, in broth with various proteins and veggies. The texture is fun.
Whoops - confused them with their Thai squiggly noodles 
The TJ squiggly noodles have been compared to Momofuku’s more expensive version, and apparently come from the same factory in Taiwan.
https://www.allrecipes.com/article/trader-joes-momofuku-copycat-noodles/
Yes. A-Sha also has their own brand at Target alongside the Momofuku ones. TJs are a good bit cheaper, though with a different sauce.
My current stock, pandemic induced: (I’m eating as fast as I can)
Spaghetti
Linguine
Bucatini
Fusilli col buco
Fusilli Bucati Corti
Macaroni
Tagliatelle
Capellini
Orzo
Rigatoni
Ziti
Fregola Sarda
Acini di pepe
Egg noodles
Israeli couscous
Shells
Bow ties
Udon
I don’t like the “flavor packets” in packaged noodles, since I don’t really care for soy sauce and there’s too much sodium. I make a BTB or Penzy’s base broth instead, in 1/4 cup portions, seasoned with black pepper, fines herbes and vadouvan.
I can vouch for la Molisana. It’s a really nice pasta and luckily very easy to find.
I had to count.
I am both glad you asked, because I’ve never counted, and weirdly ashamed at the same time.
But to be fair, a considerable number of these are gluten free “copies” of the regular. I.e., GF spaghetti, GF rigatoni, GF linguine, GF this/that/other. So collapsing the GF and regular (gluten-containing), I’m closer to 30 total.
Although I have several kinds of pasta in my pantry right now, my single favorite is De Cecco brand tubetti. I order six boxes at a time online.
