All sorts of pasta

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I just got back from the grocery store. I was in the aisle with the pasta trying to find ditalini (short tiny little tubes) because I want to make pasta e ceci next week one night. I tried to find it by the De Cecco brand because that is one of the best brands of dried pasta available, but they don't make it so I had to backtrack to find it by another brand. As I did that I was taken aback by all of the new varieties of pasta that are available on the shelves these days. Whole wheat has been there for several years of course but now there is also veggie, high fiber, gluten-free, chick-pea, quick-cooking, and other versions that I've already forgotten. I really thought it was absurd. First of all, pasta is already quick cooking. Secondly, everyone knows pasta isn't the healthiest of foods. If you want to improve your diet, you can have the regular version (assuming you don't have celiac disease), just don't eat it that often! My husband and I have gone from having pasta twice a week to like once or twice a month. It is still one of my favorite foods but it just isn't something that is good for my health, my diet, or the number on the scale so we limit our intake of it. I'll never give it up completely and I'm certainly not going to switch to chick pea or vegetable pasta. And don't get me started on the idiots who go on gluten-free diets when they don't have celiac disease. Regular pasta is just fine! There really is no need for this insane variety of dried pastas.