Fast heat exchange could be a useful property if you wanted to, e.g., stop cooking at a well-defined stage both internally and externally. The faster you can co

Fast heat exchange could be a useful property if you wanted to, e.g., stop cooking at a well-defined stage both internally and externally. The faster you can cool down the pasta the less the interior will overcook. I see no good reason this would have better heat exchange than an unrolled plane. It has a slightly lower surface area to mass ratio (assuming equal thicknesses), and I'd expect the ridges to be more likely to trap water and air, giving the pasta a higher thermal mass and/or reduced pasta/water boundary area. I'm not an expert though.