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To eat pasta they must first be cooked. Cooking pasta means heating them up and sipping them with water. Since during the production of pasta were dried.
The physics of the process is such that there is a dependence on the time of heat penetration into the middle of the macarons. The thicker the macaroni, the longer it takes time for the heat to penetrate into the middle. The dependence on the thickness can be calculated manually if you take different thickness of pasta and compare the time specified by the manufacturer on the package necessary for the preparation of pasta. If thick macaroni were without a hole, they would have to be cooked for a long time, because the rate of heat penetration is the same for all macaroni, and their thickness is greater. But in this case, we would not get pasta. With a long cooking, the dough would simply boil soft and turn into porridge. Therefore, to reduce the cooking time of thick pasta, manufacturers and make a hole inside.
Something like this.
It is believed that the Italians do not make pasta. And again it is necessary to take into account the time required for penetration into the inside. If the pasta is not only cooked, but still roasted, then you need to add cooking and frying. As a result, the total time will be what is indicated on the pack by the manufacturer and the macaroni will be cooked completely to the very middle.