Why pasta comes in so many forms

Pasta forms evoke many emotions, from slurpy sweetness to penne's warring factions. Some think they modify the flavour of pasta, but that's debatable

On a recent edition of the Quartz Obsession podcast, senior correspondent Annalisa Merelli, a specialist on pasta, said:

I'd classify pasta into four types. This includes hollow bucatini and filled spaghetti. There's short pasta, like penne or fusilli

Then there's pastina, a small pasta used in broths and stews

Then there's anything egg-based. So I'd throw tagliatelle, lasagna, tortellini in it—everything you know is prepared with eggs and wheat

Shapes have varied functions. Long spaghetti is useful for some sauces. Short pasta is wonderful for sauces.