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Radiatori – pasta shaped like a radiator to maximize heat exchange (wikipedia.org)
14 points by blondin 11 months ago | hide | past | favorite | 6 comments

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.

It is clearly not about heat exchange, but adsorption of sauce.

It is amazing what rot is showing up on Wikipedia lately.

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

> 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).

I fixed it myself.

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