well, i used to use penne a lot too. i like them lots of ways.

but i make different pasta different ways.

i did consider using thin-penne ("pennette") for more similar texture, or with half-lengthe penne, both of which ican get. but still it is not a close enough shape for me. i cannot get thin, half-length ones.

there is something called gramigna. but i feel it is too long....
gramigna :

sigh.

oh, and there is something called bucatini, which i thought, i might be able to snap into little pieces like spaghetti. (they are long, like spaghetti, but they are tubes) the bits it would be straight not elbowed, but might give similar feel in terms of cheese/coating and size.

fistful of bucatini - end view


or i might try a simil-seashell variant. duunooo.......

lets face it. i want elbows. lol.

~ waves ~