This is turning up to be the preferred pasta shape of a number of noted chefs across the nation. For good reason: it is the right shape to work with most anything you put it with. It is very manageable to eat: forkable, easy to get into your mouth (don't laugh... some pasta shapes are beautiful but a pain to eat!), great looking in every dish I have used it in (most recently a NYT recipe for artichokes/pancetta/leeks w/this... awesome!), nice texture to get sauce to cling, and overall just wonderful artisan pasta flavor.
The cannolicchi has become a "go to", even starting to be a spoiler for my beloved "fusilli col bucci" by the same vendor. I for sure prefer the cannolicchi to penne just because I find it captures sauce the same way but is better eating (hey, that is just me) but will still go for short pasta shapes for pasta salads et al.