Add a 'ditto' to YOJULEZ's comment. I use a scale now for most dry ingredients, including pasta. Instead ounces, though, I tend to shift to grams. My -- digital -- scale will measure fractions of ounces, down to the eighth, but does grams individually, and at about 28g per ounce, I have a *little* more room for fine-tuning with grams. This doesn't really matter with pasta, but it does in baking, for example.
 measuring by weight/mass will almost always be better with dry ingredients
 if you don't have a food scale, get one, as it's just about your best kitchen investment
"Habe nun, ach! Philosophie, Juristerei und Medizin, Und leider auch Theologie Durchaus studiert ..." (Goethe, "Faust")
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