Spagetti Troubles!

[Crazy Healer Lady]

Hi there!

I've made noodles from zuccini and squash using a julienne peeler and a veggie peeler. However, these always end up thick, hard, and a little unappetizing. Maybe I'm just used to the soft "squish" of wheat pasta? Is there a way to get the noodles softer? Should I get a spiralizer; will those make squash pasta a little thinner and softer?

Speaking of spiralizers, aside from online sources, are you aware of any stores that carry them? I'm even willing to visit a big chain store >.> I live on the West Coast of BC, Canada. I would love to make pasta for my girlfriends Nov 1st, but not if it is as texturally unappealing as I've experienced. (I am unable to serve zuccini pasta as one of my friends is allergic.)

Any thoughts? Thanks so much for your time!

[spicyfull]

They can be found in the Dept. Stores. You can also use a Food Processor with attachments. To soften then you can put them in the Dehy. for a while.

[Davylp25]

I tried Spagetti with Zuchinii.. HATED IT!

But if you try them with -possibly- with KELP SEA NOODLES... you might like them... I havent personally tried them with spagetti but I tried them with a pesto type sauce, Was way more similiar to old spag noodles than zuch's were. You can order them online...

[Lady Green Jeans]

Sea kelp noodles are awsome. They are a little crunchy if eaten out of the bag (rinsed of course), but soften wonderfully to pasta-like consistency when made into a saucy recipe. I use regularly in my Thai dishes with 'peanut sauce' made with almond butter, world's best meatballs with marinara is great spaghetti, snipped to shorter lengths and added to soups, marinated in dressing and then tossed into salads--list is endless. Sweet that they are also quite lo-calm, not that we're counting.

I usually open the bag, put in strainer to rinse, snip the bunch into more pasta-like lengths and use in my recipe.

The only other favorite long pasta'd veggie I use often is butternut squash noodles. Pain to peel but worth the effort for Alissa's golden curry recipe. Turnip sliced really thin on the mandoline also works wonderfully for ravioli.
Use thin slices of zucchini for lasagna layers, but find it too soggy for enjoying with marinara.

Hope some of this is helpful.

[rawstrength]

I find that my zuchini noodles get too soggy. My problem is that I leave them sitting in the sauce for too long before I eat them. The acidity and saltiness of the sauce causes the zuchini to release water and go limp.

Butternut squash noodles?! Now that's an idea! I've got too much squash!

[rawstrawberry]

Hey there,

I am not sure if you are close to West 4th but they sell them at the kitchen store there with an Asian name.

It has a black sign I think, Mins??

Anyway it is in the main area not down the hill and across the street from Capers but maybe a couple blocks up.

Clear as mud...LOL

If the name comes to me I will edit this.

RS




Hi there!

I've made noodles from zuccini and squash using a julienne peeler and a veggie peeler. However, these always end up thick, hard, and a little unappetizing. Maybe I'm just used to the soft "squish" of wheat pasta? Is there a way to get the noodles softer? Should I get a spiralizer; will those make squash pasta a little thinner and softer?

Speaking of spiralizers, aside from online sources, are you aware of any stores that carry them? I'm even willing to visit a big chain store >.> I live on the West Coast of BC, Canada. I would love to make pasta for my girlfriends Nov 1st, but not if it is as texturally unappealing as I've experienced. (I am unable to serve zuccini pasta as one of my friends is allergic.)

Any thoughts? Thanks so much for your time!

[~Summer~]

I definatly think the spiral slicer made the zuccihini noodles softer....maybe it was because they are sliced as thin as angel hair pasta. In Matt Amsdens book RAWvolution he says that the texture of the zucchini noodles improves when they are left to sit in the open air at room temperature for 6-8 hours...but I have not tried this yet.

I ordered my spiral slicer from here (http://www.rawguru.com/store/raw-food/spiral-slicer-saladacco-spiralizer.html) and shipping was fast...I could not find it at any of my local stores.

[ChefDina]

The peeler works well if you have a really good peeler like an oxo that makes nice even strands. If the noodles are too hard you can sprinkle a little Himalayan pink salt on them to help them soften a bit and massage it in lightly, the salt will help the natural water release from the noodles and that will take out some of the stiffness. Also you can try one of the spiralizing gadgets like a spirooli, for spaghetti like noodles, spiralizer, for angel-hair, or Benriner Turning Slicer for linguini/fettuccini like noodles my personal favorite since it does multiple different sized cuts, they carry these on amazon or ebay I believe.

Good luck on your raw journey!

:D

[raweater]

If you have a cuisinart food processor you can consider getting what they call the "2x2 julienne disc" it turns hard vegetables into thin spaghetti noodle shapes (they also have a "6x6 julienne disc" for french fries, you can make raw jicama fries with it).

If you want them softer, sprinkle them with fine sea salt and let them sit in a strainer over a plate or bowl for maybe 30 minutes.

I prefer using sweet potatos for pasta since they have more nutrients and calories.

[Crazy Healer Lady]

Thank you all for your help!!!

I broke down last night and bought the Spiralizer from Alissa's website. $30 for shipping!! YIKES!!! I'm looking forward to trying it - I LOVE buttercup and butternut squash, especially with a "cheezy" sauce. I use it all the time on pizzas.

However, I heard somewhere that the Spiralizer does not like hard veggies like squash? I may have to stick to zuccini and such... Rawstrength, I never thought of letting them soak in the sauce for a while! Another "duh" moment for me. Rawstrawberry, I'm not so familiar with the city but know people who are. Next I'm out there I will look according to your directions and definitely peruse the store!

Thanks for the ideas on making my noodles softer! I will definitely try them. Thanks for all your help!

[lizad14]

Sea kelp noodles are awsome. They are a little crunchy if eaten out of the bag (rinsed of course), but soften wonderfully to pasta-like consistency when made into a saucy recipe. I use regularly in my Thai dishes with 'peanut sauce' made with almond butter, world's best meatballs with marinara is great spaghetti, snipped to shorter lengths and added to soups, marinated in dressing and then tossed into salads--list is endless. Sweet that they are also quite lo-calm, not that we're counting.

I usually open the bag, put in strainer to rinse, snip the bunch into more pasta-like lengths and use in my recipe.

The only other favorite long pasta'd veggie I use often is butternut squash noodles. Pain to peel but worth the effort for Alissa's golden curry recipe. Turnip sliced really thin on the mandoline also works wonderfully for ravioli.
Use thin slices of zucchini for lasagna layers, but find it too soggy for enjoying with marinara.

Hope some of this is helpful.

do the noodles taste kinda fishy like nori?

[SheLovesToEat]

Sea kelp noodles are awsome. They are a little crunchy if eaten out of the bag (rinsed of course), but soften wonderfully to pasta-like consistency when made into a saucy recipe. I use regularly in my Thai dishes with 'peanut sauce' made with almond butter, world's best meatballs with marinara is great spaghetti, snipped to shorter lengths and added to soups, marinated in dressing and then tossed into salads--list is endless. Sweet that they are also quite lo-calm, not that we're counting.

I usually open the bag, put in strainer to rinse, snip the bunch into more pasta-like lengths and use in my recipe.

The only other favorite long pasta'd veggie I use often is butternut squash noodles. Pain to peel but worth the effort for Alissa's golden curry recipe. Turnip sliced really thin on the mandoline also works wonderfully for ravioli.
Use thin slices of zucchini for lasagna layers, but find it too soggy for enjoying with marinara.

Hope some of this is helpful.


about the kelp noodles ? .... are you saying that they soften when you let them sit in the sauce? i was just going to post that question when i stumbled on your answer here. i like them alot but i wasnt sue how to soften them to a pasta consistency. i bet they are FABULOUS in pad thai.
i havent made it yet but can see where they would lend themselves to making that dish wonderful.
i have jungle peanuts and i plan to grind some up for a good peanut sauce topping.... just as long as i can get the noodles to soften.

[RawKnitster]

I prefer yellow summer squash over zucchini. The taste is identical, but the noodle is softer. I don't use the peel or the seeded center for the noodles.

[Lady Green Jeans]

SheLovesToEat,

Yes, the kelp noodles soften after they are in the sauce awhile. Fantastic Pad Thai. The bean sprouts stay somewhat crunchy, but they are supposed to. Since I have raw almond butter, I use that as part of the base/sauce instead of peanuts. I do use a non-raw hot chili sauce to kick it up a notch, but you could probably add cayenne for the same or almost exact heat.

I've used the kelp noodles in a lot of pasta replacements with great results. The calorie count is super low--added bonus. Let me know how it works out for you.

[raweater]

I've used the kelp noodles in a lot of pasta replacements with great results. The calorie count is super low--added bonus. Let me know how it works out for you.

The low calories is exactly why I didn't and will never buy them. If you stop to think about it you're paying something like $50-70 for barely 100 calories worth of nutrition. You can get 100 calories for a few cents with a banana, nuts, etc.

The low calorie thing is a scam and doesn't work, you do not loose weight by eating lower calorie foods. Diet coke is 0 calories yet is one of the most fattening foods. Coconut oil is 2000 calories per cup and is proven to cause weight loss. Calories alone have nothing to do with loosing or gaining weight. What counts is the calorie to nutrient ratio, diet coke has no nutrition so you're even more hungry after having it, causing a total increase in your daily consumed calories. Coconut oil is loaded with nutrition satisfying your hunger, causing a total decrease in your daily consumed calories. So calories alone are meaningless in terms or weight loss or gain.

It is true those noodles do have nutrients, but I find $50-70 for 100 calories to be completely absurd, especially for me since I need 4000 calories/day.

[SheLovesToEat]

SheLovesToEat,

Yes, the kelp noodles soften after they are in the sauce awhile. Fantastic Pad Thai. The bean sprouts stay somewhat crunchy, but they are supposed to. Since I have raw almond butter, I use that as part of the base/sauce instead of peanuts. I do use a non-raw hot chili sauce to kick it up a notch, but you could probably add cayenne for the same or almost exact heat.

I've used the kelp noodles in a lot of pasta replacements with great results. The calorie count is super low--added bonus. Let me know how it works out for you.


thanks Lady G. i happen to like the taste of the sea in kelp noodles and i will be making a heap of them to eat first chance i get.
i have a good peanut sauce that i use to make for SAD rice noodles but i dont see any trouble converting that to raw. i just want my noodles to be soft and supple. LOL

Raweater .... i understand what you mean by the low density of the noodles but THESE i am eating for taste. i plan to go heavy on the nut sauce to increase the calories. they will be fine for me. but with your need for 4000cal a day... they would definitely fall short of your requirements.

[Crazy Healer Lady]

I found kelp noodles the other day, but I have never liked the taste of kelp. I have this method that I use to test if a particular food is right for me at that time (body testing). The kelp wasn't right at this point. But I got a big bag of dulse! Yum yum!

I'm going to try a raw spagetti today with all of your advice. I'll let you know how it turns out!

[raweater]

Raweater .... i understand what you mean by the low density of the noodles but THESE i am eating for taste. i plan to go heavy on the nut sauce to increase the calories. they will be fine for me. but with your need for 4000cal a day... they would definitely fall short of your requirements.

It's not so much the low calories but the cost per calorie that bothers me. I still eat spinach and zucchini pasta which is about 0 calories no matter how much you eat, but I use them in recipes with other high calorie foods.

I'd definately buy the kelp noodles if they didn't cost so much.

[Crazy Healer Lady]

Raweater, what about buying them for the nutrients packed in? (And finding another source - way too much! I found a huge bag at my store for $12!!)

Also, good news! Your advice worked! I had the BEST raw pasta today!! All I did was massage some sea salt into the noodles and they were all sloppy and yummy! Then dehydrated for a little bit to warm up while I made the sauce, and YUM! Next experiment is squash, or pumpkin, possibly with a white "cheese" sauce ^___^ Mmmm

Thanks you guys!! You solved my problems! Now I can't wait for my ridiculously expensive spiralizer (and raw carob ;) ) Speaking of which, raw carob is SO MUCH tastier than roasted! I always bought roasted because the raw was more expensive. Raw is sweeter, no aftertaste, and vibes so much better with my body. (I'm getting sick if I eat cooked food now... Like, really sick. Bathroom is getting tired of me sick. Guess my body's telling me something ;) )

[SheLovesToEat]

It's not so much the low calories but the cost per calorie that bothers me. I still eat spinach and zucchini pasta which is about 0 calories no matter how much you eat, but I use them in recipes with other high calorie foods.

I'd definately buy the kelp noodles if they didn't cost so much.

yeah i know what you mean about the cost. they arent cheap but i think i can afford them a few times a week. thats about all i might want to use them.
although there are times i can eat the same thing for months on end if i really love it. a few times a week on those noodles will be enough for me.
i do really like veg noodles as well like winter squash, zuchinni and any other root that will sit still for me to make pasta out of it. LOL

[Lady Green Jeans]

Raweater,

I pay less than $4 per 12 oz. bag for the kelp noodles. Yes, there are 18 calories in the entire bag. I enjoy them in a variety of dishes as they act as a wonderful base in which to incorporate either a nut or tomato based sauce. My goal is not body building, therefore, I am not out to cram un-needed/unwanted calories into my body toward that goal. I enjoy great variety and eat until my body is satisfied.

I eat these kelp noodles because I've always enjoyed pasta when following a SAD diet which continued as a vegetarian, and now get to still enjoy the same in the raw vegan arena. It is a fun food. If they don't work for you and your goals, to each their own.

lizad14,

The kelp noodles are not fishy; more of a bland base to which to build on.

[tracyinfo]

To eliminate the zucchini getting too watery, after spiralizing/shredding the zucchini, I salt them(himalayan crystal salt), massage the salt into noodles, and let them sit for about 10 to 15 mins. Then I squeeze the pasta, till liquid is gone. This softens the zucchini and eliminates the release of water on your plate!

[Crazy Healer Lady]

Tracy, that's fantastic! thank you!