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.
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.
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.
It's impossible to make this work for everyone. According to certain serving scales I'm 2 to 3 people.
Clever, but useless. After you've cooked pasta once, who would ever use this?
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.
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.
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.
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.
Or just take a deep dish and fill it with dry pasta. At some point you get a feeling for it.