View Full Version : How do you make noodles?
11-06-2006, 09:05 PM
I'm new to this site and to raw foods. I recently tried to make zucchini noodles using a vegetable peeler, but they didn't turn out well. Is there is another way to do this? Any help is much appreciated!
Hello Bberry, glad to have you here. Different people use different things. There is a spiral cutter on ww.alissacohen.com that many use. I have used that kind of thing and didn't like it. Publix and WalMart here have a julienne peeler hanging beside the regular peelers and I love using it. I just keep cutting lengthwise in the same spot until what's left is too thin to cut. The resulting strands are the same thickness and shape as spaghetti.
Hope this helps,
For fettuccini, I slice the zucchini into planks in the same manner as above only using a plain vegetable peeler. As each plank is cut I stack it on the previous plank. Half way through the zucchini I flip the stack so that the wide part is down and continue peeling planks starting a new stack. Then I hold one stack steady with thumb and forefinger on either side and using a small knife slice the stack lengthwise into noodles. Repeating with the other stack. All of this only takes about 2 or 3 minutes.
For soup noodles I cut the stack into wider noodles and then cut across into the desired length maybe an inch or so.
11-07-2006, 05:08 PM
Thanks Doe, I'll have to try that out. Hopefully they will turn out better than last time!
11-09-2006, 02:34 PM
Bberry - I have the sprial slicer that Alissa sells and LOVE it! I have found it very easy to use. I use it for beets, zucchini, and even carrots - provided they are thick enough. It sure makes for a pretty presentation.
11-09-2006, 03:09 PM
I use all kinds of things depending on my time and if I care what it looks like at the moment! LOL :p If I'm really hungry and have no time I stand at the counter using the veggie peeler...fast into the bowl they go. If I have time, I make long (zucchini length) cubes, and then peel with veggie peeler so they come out the same shape and size. (I find the thinner I can get the zucchini the more it resembles a noodle for me. ;) ) I also use a mandolin when I am making lasagna. I peel the zucchini and then make long thin slices to layer with. I am most definitely going to get the slicer that Alissa sells this weekend! (I'm totally into italian food right now and her slicer makes devine looking angel hair pasta. Just look at the pic in her book!) Hope you find what works for you so you can enjoy some raw pasta too!
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.