Here are the rest of the points for anyone who doesn't make it to the product page: - Longer cut than most short shapes provides more fork insertion points, im

Here are the rest of the points for anyone who doesn't make it to the product page: - Longer cut than most short shapes provides more fork insertion points, improves forkability - Bucatini half-tube + ruffles create a "sauce trough" for max sauceability - Bronze die extrusion creates a rougher surface, further boosting sauceability - Right angles (rare in pasta shapes) resist bite force from all directions, maximize toothsinkability - Slight variations in thickness + ruffles = multiple textures in each bite (which sensory scientists call "dynamic contrast")