Zucchini Noodles

[Cynthia Z]

Hi all,
I have been trying forever to make the perfect noodles!

I have a great spiralizer but no matter what blade size I use they never come out as great as the ones I get a local raw restaurant. I don't know if they dehydrate them for a bit or what but they are not too thin and not watery at all. When I make mine they tend to get pretty watery.

Any comments or ideas are appreciated!

With thanks,
Cynthia Z
<3

[abeautifulworld]

If you put them in a bowl and salt them, and then leave them out at room temperature the day you will use them (maybe while you are at work,) they tend to get a more pasta-like texture. When I'm ready to eat mine, I take a paper towel and press down to soak up all the water. I don't know if it does much, but it seems to work for me!

[Cynthia Z]

Thank you! I have heard that salting them works well. I will try it out.

Cynthia Z

[RawKnitster]

I like to sprinkle them with the tiniest bit of olive oil and salt, and dehydrate for about 30-60 minutes. Then serve them with sauce warmed in the Vitamix.

[anniez]

My spiralizer is a World Cuisine and I love it because it leaves the center core of the veggie so the watery seeds don't go into the pasta. Lucky you to have a raw restaurant. I've eaten at raw restaurants twice - once in NYC and once in Chicago, so I don't have a clue what pasta is like served there. I think letting it sit and drain sounds like the best idea. Haven't tried the salt, but think I will. And is it the pasta that is watery or the sauce? I like to dehydrate my sauces for a couple of hours. Not only warms them up but thickens them, too.

Annie

[DebB]

I spiralize my noodles and then set them on a towel covered tray for 6-8 hours before using, letting them air dry. I learned that from Matt Amsden (I'm not sure of the name - he's the recipe book author of the Famous Onion Bread). *Ü*

[Veganforlife]

I spiralize my noodles and then set them on a towel covered tray for 6-8 hours before using, letting them air dry. I learned that from Matt Amsden (I'm not sure of the name - he's the recipe book author of the Famous Onion Bread). *Ü*

His book is entitled RAWvolution...

[DebB]

Thanks VFL - I was too poky this morning to look it up, ha! I'm glad my memory cells were firing well enough to get his name correct (wink!) *Ü*

[katchmoleen]

I have a spiralizer too but have found I get the most pasta-like results using a plain ol' veggie peeler to make egg-noodle-like strips. they are very soft and drape over your fork just like pasta. And I do the salt and olive oil thing too. Yum.

[Cynthia Z]

Thank you for all your posts.
I ordered a Spirooli topday which also leaves the core so you do not get the watery seeds! I am really excited to try it out. I am pretty sure the raw restaurant uses a Spirooli or World Cuisine bc their noodles are much thicker then mine (more like spaghetti then angel hair). I read you cannot get those thicker noodles with a spiralizer.
Thanks again!

Cynthia Z

[freelee]

Here is a mango,tom,celery,basil over zucchini dish
http://fruit4free.wordpress.com/files/2009/11/img_0494.jpg

Here's my baby in action...
http://fruit4free.wordpress.com/files/2009/11/img_0324.jpg

[JennaHoneyBear]

I use a julienne peeler! It works GREAT! makes awesome noodles

http://ecx.images-amazon.com/images/I/311GrkpiMTL._SS500_.jpg