For some dishes, short cut pasta is best. It is my husband's favorite, although I'll admit a preference for the long variety.
My preference is to use the Barilla which is used directly from the package (i.e. not pre-boiled) and which most reminds me of my mother's freshly made lasagne noodles. I made the fresh noodles once, but find the Barilla a very reasonable substitute.
Each pasta has its particular use. We like linguine with medium-weight sauces. In fact, it's probably the type of pasta we use most often.
The term "noodles" covers a lot of territory. There are so many varieties. I'll try and be specific in regard to the particular kind of noodle called for in any of these recipes.
An essential in our kitchen. Specific varieties are right for specific recipes. Most often, I'll specify what I think works best for any given dish.
It's difficult to find a good tortellini. So far the best choice I've found is Barilla, three cheese. I've wondered if some of the cheese used in commercial products may contain fillers. There is sometimes a coconut taste that is very disappointing, even inedible. Any pointers on this would be most welcome.