View Full Version : Raw Pasta
04-14-2005, 09:33 AM
:No longer posting
04-14-2005, 10:48 AM
GreenGirl, zucchini, carrots, and butternut squash make excellent pasta. I have never tried spaghetti squash.
For marinara sauces, throw into a food processor or blender, tomatoes, fresh basil, parsley, garlic, maybe a slice or wedge of an onion, for a little sweetness throw in a pitted date, salt/pepper, sun dried tomatoes (that have soaked).
This is an easy and awesome meal!
04-14-2005, 02:17 PM
I have to say that I didn't care for the zucchini pasta... I'm still willing to try it again, maybe slightly warm.
04-14-2005, 02:30 PM
I just love zucchini pasta!! Very refreshing taste. Here's the recipe for my sauce:
8 sun dried tomatoes
1 large ripe tomato
2 cloves garlic, finely chopped
1 lemon, juice of
2 tsp raw almond butter
½ jalapeno, de-seeded
Fresh herbs (basil, thyme, oregano)
In food processor, blend all ingredients until smooth. Serve over zucchini noodles.
04-14-2005, 03:20 PM
I would love to make more carrot and beet pasta, but it was really hard to do in the saladaccio. Is there a trick to it? I imagine the Pad Thai sauce would be even better over carrot pasta than zuccini pasta (I usually do that instead of mung bean sprouts)
04-14-2005, 03:50 PM
I've made Alissa's lasagne ~ twice! First time was for a dinner party for 8. It was WONDERful!!!! NOT something one could eat every day yet, if you make a pan for yourself, you will be. It's a LOT of food!!!
Today I am making the enchiladas, broccoli and cheese tomorrow. Previously made the broccoli and cheese and enjoyed it. The enchiladas are new.
04-14-2005, 11:51 PM
I love the zucchini pasta, with marinara sauce, but I slather the sauce all over the zucchini, so no zucchini can be seen, and I pop it into the dehydrator, to warm up, it is wonderful this way,
I didn't like it room temp.
This also takes some of the water out of the zucchini, and thickens up the marinara sauce.
04-15-2005, 07:35 AM
No longer posting
04-15-2005, 09:26 AM
yellow squash actually makes a great pasta. zucchini when spiralized is often messy and too watery. When i use zucchini, I make fettucini with just a veggie peeler and peel off small, thin, flat strips.
but, being a little drier, the yellow squash spiralizes beautifully!
04-15-2005, 10:19 AM
Pailani, if there is a trick to using carrots in the saladacco easier work, I would like to hear about it!! Yes, it is more difficult - you get a workout, to say the least - but I love carrot pasta! So it is worth it for me.
05-04-2005, 07:57 PM
I just received my saladacco today and was prepared with a Spaghetti Squash. I put the saladacco together, read the directions I printed off a RAW website, then attacked the squash. I couldn't get a knife thought it! Since I've never bought one before, is this normal or is mine not "ripe" yet or something. I can't imagine trying to get this 'rock' ready, much less forcing it through the saladacco. Unfortunately, I didn't read these threads on the saladacco before I purchased it, or I might not have...Thanks in advance for your replies.
05-04-2005, 10:46 PM
Spaghetti squash can be rock hard. The older it is, the harder it becomes. When they are young, the cut easily and you can pare off the outer skin pretty easily.
The saladacco, I have used zucchini, carrots, turnips, potatoes, and yellow squash very successfully. The carrots need a little more muscle power, but well worth the effort!
05-05-2005, 12:42 AM
I just received my saladacco today and was prepared with a Spaghetti Squash.
Spaghetti squash is definitely not a saladacco type of squash!! We've debated on here before whether it can even be eaten raw. Zucchini, yellow squash, beets, daikon - I've used all of these very successfully in my spiral slicer.
I couldn't get a knife thought it! Since I've never bought one before, is this normal or is mine not "ripe" yet or something. I can't imagine trying to get this 'rock' ready, much less forcing it through the saladacco.
I used to eat spaghetti squash frequently when I was a cooked vegan. It's a great substitute for "real" pastas if you're eating cooked. It's cut in half lengthwise (very challenging because even the "young" ones are stiff and hard). Then, the halves are placed upside down and steamed after which the inside strands are pulled away from the sides with a fork to "fluff" them up. One yields a lot of "spaghetti" -- but, I don't know why I'm explaining this when we're raw here!! LOL! Anyway, my point is, I haven't eatent his raw, nor have I heard from anyone who successfully eats this raw. If any members have and didn't join our previous discussion on it, please tell us about it now!
Unfortunately, I didn't read these threads on the saladacco before I purchased it, or I might not have...Thanks in advance for your replies.
Oh, no! It's a good tool to have. It took me a half dozen times of using it to really get the hang of it, myself. But, if you watch Alissa's DVD where she uses it right toward the beginning ... and remember to press down hard as you turn the handle, you'll do fine. You just need to use friendlier veggies.
05-05-2005, 12:52 AM
Mine has been invaluable!I have a differently styled japanese spirulizer thats very easy to use ,it was $70.00 ,but I got the last one from central market's closeout of the item for 25.99 -she said no one knew what it was -thank god I found it at such a lucky time :)
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