With there being a seemingly endless amount of shapes available, why were shapes such as fettuccine, spaghetti, bow-tie, penne, etc the ones we see most widely distributed and made available in restaurants.
Greetings prospective respondents! Everyone loves to talk about food, but just a reminder of which subreddit this is: it's /r/AskHistorians, so no anecdotes or urban myths, and don't just give examples of different pastas. Respondents here are expected to have expertise in the subject, offer in-depth information and cite reputable sources. Thanks!
You might have better luck asking in r/AskCulinary!
Just as a reference, what country are you talking about? Because here in Italy that's not really the case, though I don't want to share any anecdotes as to not break the rules.