Pasta shapes have been analyzed for sauce retention, flavor pairing, aerodynamics, and cooking time for as long as they’ve existed. All of the pasta scientists in history, however, have failed to consider one important factor: I’m going to eat them all plain with butter anyway. As an experienced picky eater and carb enthusiast, I am here to ignore all of their research and give my own incredibly biased ranking. Here are the best 4 pasta shapes for buttering.