It all depends upon the application. Aerodynamic is nice, but it doesn’t have much surface area and thus won’t stick to the wall. Sauce-retention capability is good, but if you are going very thin on sauce, it would be a minority concern. And if you like pasta al dente, the physical makeup of the pasta itself grately determines its suitability for cooking thus.
Noodles are something when you order chicken alfredo supremo; at a shitty Italian restaurant. They use noodles to fill you up thinking you got a good amount of food for you money. Chinese use rice the same.