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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 i

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 9mo ago
Or just take a deep dish and fill it with dry pasta. At some point you get a feeling for it.
epolanski 9mo 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 vertical it reaches levels at around the next line.
- PetitPrince 9mo 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 9mo 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.
    - zimpenfish 9mo ago
      > Can't say it's mine, I've seen it on a rice package! Similar thing on UK butter - on a 250g block, there's 50g markings[0] on the wrapper to make simple(ish) weights easy. [0] https://www.reddit.com/r/mildlyinteresting/comments/11ogzqj/butter_in_the_uk_is_sold_in_250g_blocks_with_50g/ https://www.reddit.com/r/mildlyinteresting/comments/11ogzqj/... (only decent photo I could find on the webs and we don't currently have any butter in the fridge)
      - IncreasePosts 9mo ago
        Why not just label each tablespoon and then just remember a tablespoon is 14g and do quick division.
      - t-3 9mo ago
        US butter is similar, each stick is marked with tablespoons, cups, and fractional pounds.
- madcaptenor 9mo ago
  That wouldn't work because pasta settles, so a given weight doesn't correspond directly to a given volume.
  - cortesoft 9mo ago
    I don’t think you are looking for the level of precision where that would matter.
ycombinete 9mo ago
You could have a lid that folds back from the top of the box to form a cup that the box could pour into.

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 9mo ago

Or just take a deep dish and fill it with dry pasta. At some point you get a feeling for it.

epolanski 9mo 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 vertical it reaches levels at around the next line.

PetitPrince 9mo 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 9mo 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.
  - zimpenfish 9mo ago
    > Can't say it's mine, I've seen it on a rice package! Similar thing on UK butter - on a 250g block, there's 50g markings[0] on the wrapper to make simple(ish) weights easy. [0] https://www.reddit.com/r/mildlyinteresting/comments/11ogzqj/butter_in_the_uk_is_sold_in_250g_blocks_with_50g/ https://www.reddit.com/r/mildlyinteresting/comments/11ogzqj/... (only decent photo I could find on the webs and we don't currently have any butter in the fridge)
    - IncreasePosts 9mo ago
      Why not just label each tablespoon and then just remember a tablespoon is 14g and do quick division.
    - t-3 9mo ago
      US butter is similar, each stick is marked with tablespoons, cups, and fractional pounds.
madcaptenor 9mo ago
That wouldn't work because pasta settles, so a given weight doesn't correspond directly to a given volume.
- cortesoft 9mo ago
  I don’t think you are looking for the level of precision where that would matter.

ycombinete 9mo ago

You could have a lid that folds back from the top of the box to form a cup that the box could pour into.