I haven't seen a marille (though I love the word!), but it seems like that would be a shape that 1) is hard to box and sell without breaking, and 2) would lose its shape during cooking... so what's the point?
I never use lasagne noodles, for example. Just too hard to make. But then, they'll probably never go out of style. I read somewhere, ages ago (unless I'm dreaming), that wide, flat noodles like what we think of as lasagne were the first ones to be used in Europe, in the Middle Ages, when they made a casserole-like dish out of them, of course without tomato sauce. I think the dish used meat and noodles layered together with gravy, something like that, or else noodles laid on top of the meat/gravy mix, as a substitute for a bread crust or crumb-crust-type thing. I don't think it was *served* like lasagne, though--it wasn't cut into squares or anything. Hmm... I'm gonna go find my medieval cookbook and see if I'm dreaming.
I believe (from what I've read) that the reason some go out of fashion is because they may be difficult to produce (either by hand or machine), or they don't cook well and/or lose their shape during cooking.