I guess I am rather biased when it comes to pasta, since we Italians are big consumers of it 🙂. There are many types, shapes, fresh or dry, filled.
My favourite type of pasta is dry pasta, although I occasionally try at making fresh pasta. The flour I use for fresh pasta is basically durum wheat semolina flour, which is also used in southern Italy to make cakes, pizza, focaccia and cake/biscuits.
Tagliatelle and spaghetti are among my favourite shapes, but also fusilli, farfalle and conchiglioni to be stuffed and possibly to bake in the oven. Oh, I can't not mention tortellini.