I mostly get Aldi’s Priano brand, which is bronze-cut. Honestly, most pasta doesn’t last here longer than a year.
Same. If it doesn’t step out of the jar on its own, or has acquired a fur coat, it gets et.
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It’s more of a Sell By Date, with regular dried pasta. I typically don’t feel like using it by the time it’s 3 years past the Sell By Date. 
Dr Cecco or Barilla wholewheat or spelt pasta goes rancid fairly quickly.
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Plenty of moa, not so much laying hens. And as with feeding dairy cattle, you have to bring feed from the mainland.
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Cant stop won’t stop
Farfallina - didn’t know this was a thing! Teeny tiny farfalle, too cute to resist. Application tbd.
Knife-cut dried wheat noodles (Taiwanese origin) — for curry type soups and chinese noodle dishes.
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Curious to see what you do with these. I couldn’t immediately think of an application and passed.
I think tiny pasta like this is meant to work well in soup.
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I was thinking about that too. Either mac and cheese or soup, though I don’t love pasta in soup (other than asian noodles).
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Are these a different noodle than “hand torn”?
Do you mean hand-pulled?
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In addition to soup, I usually use tiny pastas like that in Armenian pilaf, or boiled and buttered and served with a braise or stew.
One DC prefers small pasta, like orzo or baby shells, more than plain rice (the same DC likes biryani and paella).
I often boil small pasta or small egg noodles, to serve as the plain carb with Thai curries, shrimp saganaki, fish stew, goulash.
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Maybe, but there’s a noodle house in Seattle that calls some “hand torn”.
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I’ve seen both hand torn and hand pulled mentioned in Toronto.
Edit:
Now, online I’m also seeing hand drawn and hand ripped. I think these 4 terms are the same noodle, just different choices of English words for the translation.
Of course, more of a tear than a pull while creating the noodle could also affect a noodle’s texture.
I’ve had some really awful handmade gnocchi and spaetzle when people have mistreated the dough.
I’m sure the hand pulling/ tearing/ ripping could have different results.
Here you go:
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Interesting article. Thanks. 
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I use my smallest types of pasta as a “late game” soup thickener.
If a soup or stew looks a bit thin 8 or 10 minutes before it is coming off the burner I toss in a handful of pastina or stelline or orzo to drink up some liquid.
The little pastas are usually al dente in 5 or 6 minutes.
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Hand torn noodles in Korea are called sujebi, often made with acorn flour or potato flour. Looks like large snowflakes. Actually torn from a ball of dough by hand.
Knife cut noodles are cut with a knife from dough in long thin slivers. They are often then pulled and stretched.
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Maybe use the farfallina in recipes that call for small ring pasta (e.g., salads) or ditalini (e.g., soups) or orzo (e.g., stir fries, pilaf or casseroles).
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First suggestion: Pastina.
Basically, cook the little bitty pastas (farfallina, orzo, etc) similar to risotto, a little broth at a time, then mix in some parm and whatever other aromatics you have around.
This, I have been informed, is the Italian version of a Jewish mother’s chicken soup.
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KASHA VARNISHKES is the recipe my sister makes with tiny bowtie pasta.
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