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")