View Full Version : saladacco got lousy reviews on amazon
07-11-2006, 10:03 AM
Isn't this what you use to make raw pasta? The reviews said it was difficult to use. I want to try it but I don't want to waste my $$$. Do you like yours? Is there a trick to using it?
07-11-2006, 11:22 AM
I use this one in the following link from Amazon. My hubby bought it for me for Christmas and it's AWESOME!!! He got it at a local kitchen store, I have no idea if he got a better deal, it's kind of pricey on Amazon. Anyway, I made perfect angel hair pasta the first time I used it. It's REALLY easy to use. I highly recommend it. I've heard others having Saladacco problems, saying it's hard to get the hang of. I love my "Cook Help", see the following link. It's very sturdy and simple to use. Has different attachments to make different thicknesses of noodles, etc. :) I also have a mandolin made by the same company, Benriner, and I love love love it. You can make super super thin slices.
07-11-2006, 11:57 AM
I have both the Saladacco and the one in your link, the Benriner, as well as the Spirooli.
I don't really know why we have so much trouble with the Saladacco after seeing Alissa using it so smoothly on her DVDs...but there it is. That is the first one I got and I found it hard to use. Besides, I remember having to fill the cutter section with several zuccini chunks and some of them would bend over if it wasn't tight.... I know I probably didn't take enough time to get used to it.
I like the Benriner very well, except for the one little spike at the bottom that sometimes doesn't hold the product firmly. If my zucchini is a little soft inside, it kind of spins out. Otherwise it is really good. I like it that you don't have to stop and empty a container. It just goes and goes. It is likely the easiest to clean. No parts except the blade. Just brush while rinsing.
The Spirooli is really excellent too, except for two cautions: You have to be a little careful when you get to the end of the vegetable so you don't get the teeth caught in the blade. I am afraid that it will snap them off, so I just slow down and turn carefully until it touches. The other thing is this one leaves a core from the vegetable. Seems a little wasteful to me. Like, what am I going to do with all those cores, besides the part that is left in the teeth? It isn't bad to clean - a couple of parts, but it rinses easily. That is not a problem. It takes up more space than either of the others too.
As far as the thickness of the strands - The Spirooli has a plain slicer insert, a thicker noodle one that I haven't used, and a thinner one that is about like regular spagetti or a tiny bit thicker. Not as thin as the other two, but it is still good. The Benriner makes a pretty thin one, and also has - ummm - well - oops! I can't tell you - I have misplaced the extra blades.
I like the Benriner and the Spirooli, and as far as choosing the one I like the most - I guess I would say the Spirooli, even though I don't like losing the core. It is larger, yes, but it is sturdy and really stable with 4 suction feet. The Benriner is smaller, very sturdy fibreglass, but really light and you have to hold on to keep it steady.
Here is an Amazon link that will show pictures of all three, along with prices:
07-11-2006, 01:38 PM
You know I never really understood why the Saladacco gets such poor reviews... I love it! I was nervous it wouldn't work ect, but I've had no problems whatsoever. From the very first time I used it, and it's still going strong. I don't have a spirolli and I really would like one... I was never much of an angel hair girl, always went for the spaghetti...
The saladacco is great for the versatility. I would go for it.
07-11-2006, 01:52 PM
I LOVE my saladacco!
07-11-2006, 02:02 PM
I love my spirooli :)
07-11-2006, 04:39 PM
I prefer my spirooli as I don't have to cut the vege's into as small a piece to spirialize them. There is the issue of that center core tho ... (I eat it - lol).
The saladacco does make thinner strands, but it isn't as sturdy or as easy to use. The lever to switch between slices and strands broke on mine almost immediately.
They are both useful.
I've not seen the Benriner before. That looks really cool!
07-11-2006, 04:47 PM
I don't have either because I have so little space but I bought a thingy that looks like a regular potato peeler but has "teeth". As you run it down the zuchinni or carrot or whatever, it creates "pasta". It may be pampered chef or XOXO...I think the proper name is a julienne peeler or something. LOVE it!
Creates pasta in minutes and rinses off plus fits in a drawer or in the wooden spoon jar on the counter. ALso has a protective cover for safety...
Just found this: http://www.sears.com/sr/javasr/product.do?BV_SessionID=@@@@0907808559.1152654559@ @@@&BV_EngineID=ccejaddifgfekhfcegecegjdghldgfi.0&vertical=SEARS&sid=I0093600050004500085&pid=00822315000
07-11-2006, 05:51 PM
I used to use the Saladacco bought from Alissa but no longer use it for these reasons:
1. It takes too much prep time and cleaning time for me. I'd much rather just eat the zuchinni/squash whole like a hand fruit.
2. Eating the "fake" spaghetti just reminds me of the cooked kind which I used to eat all the time. And to me the dish never did taste/feel the same as the cooked version.
3. Eating the Zuchinni mono-style is quicker, easier and better digested.
Just sharing my (current) perspective,
07-11-2006, 07:30 PM
I find myself doing that more and more often lately. I'll buy a bunch of berries to put in a smoothie and end up eating them all. I tried blending plain watermelon and really enjoyed the drink, but I still end up just eating it rather than going to the trouble.
However, I really do enjoy spiralized (sp?) zucchini as spagetti, even though pasta was one of my favorites on the SAD. So I guess that is one thing I am willing to put myself out for. Funny though, even though I have all 3 machines we are discussing, I really don't do it that often.
Looks like I'll have to track one of those little gadgets down. If it works, especially considering how little I do spagetti, I might put up my other ones on ebay. I'll let you all know if I do that so you can bid on it. (If I am allowed to do that. Is that advertising?)
07-12-2006, 05:07 AM
I just got a saladacco and used it last night and had trouble with it. I wanted to make angel hair pasta and I kept getting slices. Can anyone give me advice on how to use this?
Thanks so much,
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