If you cook in 5-10l of water you will dilute the starch and the pasta won’t stick. Also if you mix the sauce through the pasta post cooking and let it rest for 5-10 mins it will soak up the sauce
I feel like the chart needs a torus entry like some kind of filled doughnut, but I also think a rolled, filled torus is closer to a sushi roll than a calzone. I think everyone is just settling on calzone because we are talking about pizza and ignoring the structure and shape which is what this is about. How does a torus fit into the cube rule anyway? You can only consider it as the base structure which is a tube, ie sushi.