That's cool, I'm having trouble thinking of a similar design for something like fusilli or penne though.
I just put my strainer on a scale and pour dry pasta into that to measure.
spockz•43m ago
Or just take a deep dish and fill it with dry pasta. At some point you get a feeling for it.
epolanski•36m ago
It's actually more ingenious for spaghetti, because for fusilli/etc, you can just put scales on the packaging.
Say that you divide 500 grams in 6 servings (84ish grams each), you only need to print 4 lines on the package. You can do it either externally if the packaging is transparent, or you can even do it internally if it's not (like a carton Barilla box).
All you need to do is to empty it till when standing it reaches roughly the next line.
PetitPrince•22m ago
Clever !
I was thinking of something like a sugar dispenseur (turn the container to fill a volume, and this volume becomes you serving), but your solution is way more economical and space efficient.
epolanski•12m ago
Can't say it's mine, I've seen it on a rice package!
I myself thought of a solution similar to yours, or even more complex solutions like revolving doors or having an internal chamber the size of a serving with two lids that can't be both open at the same time..
But to be honest, I don't think any of this is really useful beyond a restaurant where sizes are fixed (and indeed use pasta-specific ladles to have standard portions). Depending on the day of the week or how many and who's at home I'm still better doing the math with a scale than predefined servings.
mhb•14m ago
Clever, but useless. After you've cooked pasta once, who would ever use this?
fph•6m ago
It's impossible to make this work for everyone. According to certain serving scales I'm 2 to 3 people.
bschwindHN•51m ago
I just put my strainer on a scale and pour dry pasta into that to measure.
spockz•43m ago
epolanski•36m ago
Say that you divide 500 grams in 6 servings (84ish grams each), you only need to print 4 lines on the package. You can do it either externally if the packaging is transparent, or you can even do it internally if it's not (like a carton Barilla box).
All you need to do is to empty it till when standing it reaches roughly the next line.
PetitPrince•22m ago
I was thinking of something like a sugar dispenseur (turn the container to fill a volume, and this volume becomes you serving), but your solution is way more economical and space efficient.
epolanski•12m ago
I myself thought of a solution similar to yours, or even more complex solutions like revolving doors or having an internal chamber the size of a serving with two lids that can't be both open at the same time..
But to be honest, I don't think any of this is really useful beyond a restaurant where sizes are fixed (and indeed use pasta-specific ladles to have standard portions). Depending on the day of the week or how many and who's at home I'm still better doing the math with a scale than predefined servings.