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LET ME TELL YOU ABOUT US:
Barilla is the world leader in pasta production, manufacturing over 4,000 tons of pasta daily in over 120 shapes and sizes at 30 state-of-the-art facilities around the globe. The company boasts the worlds largest pasta factory, in Parma, and the largest in the U.S., in Ames, Iowa.
Despite its global scope and international popularity, Barilla has not changed the philosophy that has guided it for four generations it remains a family-run business dedicated to developing, creating and sharing delicious, wholesome products with the global neighbourhood.
HERE IS WHAT WE NEED:
We are looking for new, attractive, actionable designs for new pasta cuts/shapes.
The shapes should be innovative but at the same time they should not be too far-fetched from what pasta world is and represents; it should generate interest and be different from current existing pasta cuts (Barilla [http://int.primopiatto.barilla.com/trova...] and others and not found on a die manufacturer catalogue).
They can be 100% new or they can be new interpretation of existing industrial or traditional shapes.
Ideally the new pasta shapes should have a reason for being either functional or emotional and a story to tell in order to increase the bonding with the consumer.
The new past cut can be thought for all possible pasta usages: long/short to be eaten with pasta sauces, soup cuts, to be baked in the oven, though the first category is preferred.
The new pasta cuts should be made either with extrusion technology or by stamping the cut from a pasta sheet.
Overall extruded pasta types are preferred
OUR TARGET AUDIENCE IS:
Our target audience is Italian pasta lovers and everybody who thinks pasta is a great food.
People who are looking for variety and are open to eat new things
WE LIKE THESE DESIGNS:
Barilla Specialit e Regionali
Also look at other pasta company website such as:
WE ABSOLUTELY MUST HAVE (or we don't want to see) THIS IN OUR DESIGN:
The concept proposed MUST BE feasible with standard production technologies, that is extrusion or stamping.
With extrusion, the dough is shaped through a nozzle and then cut either directly under the die or at a certain distance (if the cut needs to be straight). Therefore the technology allows to:
- obtain spinning around the axis (as in Fusilli)
- obtain bending as in Pipe; hollow shapes can be made
- obtain festooning or profiling height by varying the speed of the dough in certain part of the nozzle Please consult die manufacturer catalogue (example www.landucci.it) as source of inspiration and to understand technology possibilities and limitations.
The alternative technology, (i.e. stamping a shape from a pasta sheet), is also known as Pasta Bologna type and it can produce lasagne and tagliatelle but also short cuts as Farfalle and Orecchiette. With this technology a piece of pasta is cut from a sheet and then shaped. For reference consult Pasta Bologna section at www.landucci.it and http://www.zamboni-italia.it/index_ing.h....
THINGS WE DON'T LIKE OR DON'T NEED FOR THIS PROJECT
We dont like empty shapes, i.e, shapes in which the pasta walls are used to create a sort of drawing. Especially, we do not like anthropomorphic, animals and other object-like shapes.
Shapes for filled pasta should also be avoided.
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