View Full Version : what else besides zucchini for noodles?
06-30-2006, 06:36 PM
I love love love zucchini pasta..>I eat it three times a week at least! Anyway, what else can I use for "noodles"?
I occasionally use carrots in there but is there anything else that has a good texture that I can use a vegetable peeler on? I find butternut squash too hard....
Thanks for any suggestions!
06-30-2006, 06:40 PM
Sometimes I do banana squash and sometimes yam but if you use yams or sweet potatoes you want to peel and then rinse well to get most of the starch off. I've never used yam with a veggie peeler but rather with the spiral slicer. It turns out good and I also use yams for my rawvioli wrappers instead of turnips.
I know on Victoria Boutenko's video that I have, she used daikon radish and just used the shredding disc on her food processor to make "noodles". I've also heard of people using parsnips but haven't tried that myself.
On the same topic:
I have a saladacco, and I still cannot figure out how to use it I've tried twice and given up both times and I want spaghetti. Can anyone help? :confused:
to answer your questions. you could try cucumbers, parsnips, eggplant??? maybe it isnt firm enough?
07-02-2006, 08:37 AM
I'm thinking of getting one, does it come w/recipes, also???
07-02-2006, 09:31 AM
To use the saladacco, you have the clear bottom dish, put the white piece on top with blades at the bottom, the clear top piece with turn crank goes on the top.
cut your vege (say, zucchini) so the chunk is no bigger the the height from the blades to the top of the white disk in the clear cover piece. Position the chunk into the little "teeth" in the white turning disk inside the clear cover piece, and place the whole thing on top of the white blade piece ... turn to the left (counter clockwise) to secure. Holding the top with one hand, turn the crank handle clockwise with the other, pushing down with light pressure to keep the vege chunk against the blades. Viola - you will have either spaghette strands or continuous slices depending on which setting you have chosen. (little lever on white pc that rotates the blades).
Personally, I don't use my saladacco since I invested in a spirooli. The spirooli is much easier to use. Doesn't give you as thin of spaghette strand tho.
I've found I can "spirialize" almost anything in my spirooli!
07-02-2006, 03:02 PM
I've just recently started using rutabegas. They are rather mild but very good. I don't seem to care much for the zuccini pasta. I also really like the spaghetti squash. You just cut it in half crosswise not lengthwise and scrape with a fork clockwise to get out all the good stuff. It will automatically be in spaghetti noodle like form then. Yumm!!!
07-02-2006, 04:01 PM
cheese slicers actually work really well for making fettucine type noodles, very thin and delicate and really pretty. with little twists of the wrist you can alter the thickness - which i love to experiment with as vegetable "pastas" are one of my favorite meals. . . i love the simplicity and how incredibly satisfied i feel!
I'm starting to gather quite a collection of peelers and slicers as i browse through gourmet kitchen stores, it's fun to be an artist with your delicious food!
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