But is it art? Well, there is certainly beauty in its myriad forms: from farfalle to conchiglia, penne to fusilli, there is a perfectly designed pasta shape for any sauce known to man. And there is undoubted anthropological interest in the social, political and culinary import of more than a century of pastamaking, not to mention - in these foodie times - a potential fascination in the tools needed to convert eggs and flour into edible heaven.