> I think penne pasta is stupid.

Which kind? the "penne", "half penne", "long penne", "slick penne"...? :)

> It's just long enough to make eating it with a spoon darn near impossible.

Well, it's because the spoon isn't the right tool...

> Forget about using a fork, too.

If it's too hard, it's because pasta is not cooked well.
If you cook penne for too much time, they will break in pieces; too less time, and it will be almost impossible to get them on the fork.

The best brand of penne (my usual one) is Barilla (Barilla #83 "Mezze Penne"; all Barilla prducts are imported in the USA by a distributor from New York).

Boil a litre of water for each 100 grams of pasta; when water is boiling add salt (the quantity depends on the quality of the salt and the quantity of pasta: I usually add half a fistful) and pour pasta in.
Let it boil, stir it with a spoon now and then, for about 12 minutes (after ten or eleven minutes, test it: it should be not too hard and not too soft).

Add a bit of butter (just a bit), tomato juice and/or cheese, as you like, and serve.

If all's well, a fork is all that you need to eat.

All this applies to all kinds and brands of Italian pasta, including spaghetti.

AP.