Barilla New Pasta Shape Contest
April 2021
12 weeks
(80 hours)
Brief:
- Design new functionality and shape for a new dinner experience.
- Design clear, defined, new, innovative, capable of generating curiosity.
- Design that unleash the creativity of the consumer.
- Interact functionality with sauce.
- Short pasta dimensions: lenght 45+/-15mm, diameter 15+/-5mm.
- Long pasta dimensions: lenght 200-300mm
BARILLA
Barilla is a family business founded in Parma in 1877. The products are exported to over 100 countries around the world, making it an italian icon of the food sector. Today it remained a family business, not listed on the stock exchange.
Manufacturing
Manufacturing observation
Barilla has different manufacturing specializations: Die, Extrusion, Rolling and Cutting
First Concept / Double Helix
This idea born observing the fusilli dies
First Concept / Double Helix
Manufacturing
The double helix is composed by two distinct helices that are extruded together and they are cutted at the right length. After the cut the helices remain free to move reciprocally but stuck in each other. This reciprocal freedom of movement means that, arranged on a plane, the two helices stabilize and distance themselves apart.
*3D Model realized with DS Solidworks 2021
First Concept / Double Helix
Dimensions
The two helices are extruded together (white drawing).
Size during extrusion: diameter 13.5mm, length 40mm, section of each helix 2.5mm.
The helices after extrusion are cutted (yellow drawing).
Size after extrusion and cut: width 19mm, length 40mm, section of each helix 2,5mm
*3D drawing realized with DS Solidworks 2021
First Concept / Double Helix
Forks analysis
Many forks were analyzed to determine the distance of the prongs. The spaces are very similar and vary from 5mm to 7mm.
First Concept / Double Helix
Mechanical analysis
The pitch of the coils of the two helices (8mm) are designed to interact with the pitch of the fork tines (6±1mm); however the fork is inserted, the two helices will always tend to remain open. The very jagged shape that is assumed in this way allows to collect a lot of sauce. Particularly suitable for meat sauce.
*3D Model realized with DS Solidworks 2021
First Concept / Double Helix
Testing
The double helix has been drown in a 3d model and printed with a 3d printer. This is the real model tested with different forks in order to verify his functionality.
*3D model printed with Creality CR10V3, Image realized with Photoshop CC 2018
Second Concept / Double Tagliatella
Manufacturing observation
This idea born observing the metal sheet net machine.
After the sheet is advanced, a zigzag-shaped blade descends, cutting and bending the sheet in an ondulated manner. The blade then rises and moves one step, then descends in the same way.
Second Concept / Double Tagliatella
Manufacturing
The double tagliatella is obtained starting from a strip of flattened pasta 12mm wide, 224.6mm long and 0.75mm high, from which you get a finished pasta 16.4mm wide and 8.5mm high, thanks to a shape that increases a lot the overall volume. Precisely for this reason, that is the ratio between the overall volume and the actual volume of pasta used, we can define it “pro-diet”. Different techniques can be used for cutting and shaping. In image for the sake of brevity, a mold with progressive movements has been schematized.
*3D Model realized with DS Solidworks 2021
Second Concept / Double Tagliatella
Dimensions
Initial laminate size: 12mm x 224.6mm thickness 0.75mm
Dimension after processing: 16.4mm x 225.6mm h8.5mm
*3D drawing realized with DS Solidworks 2021
Second Concept / Double Tagliatella
Mechanical analysis
Its particular shape allows the tagliatella to rest on the edges and remain raised, unlike the normal tagliatella that rests on the flat side. This arrangement will make the tagliatella emerge from the sauce like so many waves giving a new and unusual visual result. This shape also allows you to collect a lot of sauce because by rolling the double tagliatella in the fork, the sauce is easily dragged into the coils. It adapts well to both liquid and solid ragu, especially made up of vegetables that with their coarse cuts can easily remain trapped in the coils.
*3D Model realized with DS Solidw
Second Concept / Double Tagliatella
Testing
The double lasagna has been drown in a 3d model and printed with a 3d printer.
*3D model printed with Creality CR10V3, Image realized with Photoshop CC 2018
Third Concept / Lasagna Waved
Manufacturing observation
Third Concept / Lasagna Waved
Manufacturing
The wavy lasagna is obtained starting from a strip of flattened pasta 60mm wide, 225.6mm long and 0.75mm high, from which a finished lasagna 80mm wide and 8.5mm high is obtained, thanks to a shape that greatly increases its overall volume. Precisely for this reason, that is the ratio between the overall volume and the real volume of pasta used, we can define it “pro-diet”. Different techniques can be used for cutting and shaping. In image for the sake of brevity, a mold with progressive movements has been schematized.
*3D Model realized with DS Solidworks 2021
Third Concept / Lasagna Waved
Dimensions
Initial laminate size: 12mm x 224.6mm thickness 0.75mm
Dimension after processing: 16.4mm x 225.6mm h8.5mm
*3D Model realized with DS Solidworks 2021
Third Concept / Lasagna Waved
Mechanical analysis
Its particular shape allows the wavy lasagna to rest on the edges, unlike the normal lasagna which rests on the flat side.
This arrangement will ensure that in a classic lasagna, in which more layers are superimposed, with very few layers it will be possible to obtain a large volume.
In this way the dietary concept given by the small quantity of pasta in a large volume is reaffirmed.
*3D Model realized with DS Solidworks 2021
Third Concept / Lasagna Waved
Testing
The double lasagna has been drown in a 3d model and printed with a 3d printer in order to verify the overlap of the layers.
*3D model printed with Creality CR10V3, Image realized with Photoshop CC 2018
All artworks © Massimo Burberi - All right reserved
