He didn't account for "storability": what happens 1) as the pasta sits in the collander awaiting saucification, and 2) what happens after a few days in the fridge.
Structural integrity is important for this condition, so I think the ruffles may help, but I think the main shape needs more corrugation to hold up under compression.
1. That's great, I'm happy for you that you cook so quickly. Sometimes the pasta sits in the collandar for a little while depending on how many things are being cooked at once, and how they are arranged.
2. That's great, I'm happy for you that you've dialed in your cooking to make exactly the amount you need. I like to have leftovers for several days.
As long as you follow the ancient proverb that melius abundare quam deficere, and the pasta is actually good, you'll never get it wrong - people will just clean up any surplus. A hungry person will easily eat 80g to 100g, so I typically make 100g per person.
Structural integrity is important for this condition, so I think the ruffles may help, but I think the main shape needs more corrugation to hold up under compression.