To know pasta is to know the art and enjoyment found in twirling forkfuls of once floury strands in a crimson or pale (or maybe something else entirely) sauce, only ceasing the motion when the strings come to rest in a carefully-wound bite. Whether the cuts are flat or cylindrical, they both tastefully and notably serve a purpose or preference dutifully. Adored by matured and humble palates alike, the comfort's in knowing you can never go wrong.