Radiatori – pasta shaped like a radiator to maximize heat exchange

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.

> Their design creates hollows to trap sauce.

The wikipedia article doesn't mention heat exchange being the reason for the shape (unless it has been edited in the meanwhile).

Meanwhile, good articles are being deleted all the time because those aren't newsworthy enough