Trapping sauce, ok. But heat exchange? Why would you need optimal heat exchange? And why should a complex shape such as this have better heat exchange than an "unrolled" plane like, e.g. Tagliatelle?
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.
