Pastatistics

That one day in our shared flat kitchen, my roommate Tim asked

Which kind of pasta would you be?

When comparing your personality to carbohydrates, which are invented in China and made grande by the italians, it gives you a good reflection on your personal strengths and flaws.

nudelpsychologie %>%
  count(Pasta) %>%
  ggplot(aes(x = n, y = reorder(Pasta, n))) +
    geom_col() +
    geom_text(aes(label = n, hjust = 1.5), color= "white") +
    labs(x = "Count", y = "Pasta")

As can be seen, a good amount of people haven’t answered the task (represented by NA for “not available”). Some other people gave us their favorite pasta sauce instead of the pasta itself. Christopher refused to give us an answer at all, since he is on Keto diet.

The classic pasta (e.g. Spirelli and Fusilli) are well represented. People occasionally corresponded their personality with certain features: Fusilli people feel twisted and chaotic. A Bucatini-person considered herself trustful and input-loving. Swabian Spätzle (people and pasta) like to wallow in cheese sauce. Tagliatelle are for spontaneous people or Penne as “just a good pasta”.

From those people we know both age and pasta, we can derive how age is affecting your pasta-personality:

nudelpsychologie %>%
  drop_na(Alter, Pasta) %>%
  ggplot(aes(x = Alter, y = factor(Pasta))) +
  geom_boxplot() +
  labs(x = "Age", y = "Pasta")

Without any statistical stability, we can summarise:

1. “Older” people tend to identify themselves with Spätzle, which is known as a heavy and thick dish to attach yourself to the sofa for the rest of the evening
2. The riotous youth goes with good old Lasagne or Tortellini
3. Very unique personalities are among us, as for example Bavette (Linguine, but from Genoa) or the Georgian Khinkali (see image above)

If you wonder: The person wo moved in is a Cavatappi. They are corksrew-like and go well with cheese sauces. And after giving it a long thought, I consider myself a bronze-cut farfalle. Because they look majestic, of course.

Turn in next time, when we research which kind of autumn crop people are…