How many types of pasta actually exist?

I was looking at that chart and it makes me think about my grandmother's kitchen which smelled like nothing but flour dust for eighteen years and she used to make this one specific shape I can never name even though I ate it every single night until I could draw it from memory if you asked me — there was a small crease on the left side that gave it character and I wonder now what her hands looked like when they made each piece because those tiny imperfections are how we know something was touched by a person rather than produced by a machine which brings up an interesting philosophical question about craftsmanship in the digital age where every pixel is uniform and perfectly rendered but nothing carries the fingerprint of its maker anymore just like my grandmother's pasta had fingerprints pressed into every fold while today's commercial pastas are extruded through die plates that guarantee identical shapes across millions of servings eliminating variation entirely which some might call efficiency but I think we lose something essential when everything becomes perfect because perfection is the absence of what makes things human and maybe the question isn't how many types of pasta exist but whether we should be asking why there are fewer varieties available to us now than there were a century ago despite all our technological advancement.