View Full Version : Zucchini pasta tips, please?
03-16-2010, 10:33 AM
So I've had a spiralizer for a while, and every now and then I get really excited about the idea of a pasta-esque meal, whip it out and start experimenting with recipes, but every time they end up ridiculously watery! I know they can be softened and sort of dehydrated by massaging them with salt and/or oil and leaving them for a bit, but in the name of moving more toward whole foods, does anyone know if the same effect could be achieved without salt or oil? Like, say, massaging them with avocado and then draining? Adding something to the sauce that might soak up some of the water?
This will probably come down to trial and error, but it'd be great to hear any tips/tricks/experiences :)
03-16-2010, 10:44 AM
I've never had an issue with zucchini being watery, but you should be able to just squeeze them out in a colander. I've either peeled or spiralized, add oil & spices or tomato sauce and it's delicious. Takes around 5 minutes or so for the whole process. This is one of my favorite simple meals.
03-16-2010, 11:08 AM
I have problems with mine being too watery too. I usually spiralize the zucchini, then salt it and let it sit in a colander for a while. Then I use a paper towel and press down to get out as much water as I can. I think salt is probably your best bet in getting the excess water out. As long as you're using sea salt or another natural variety, I can't imagine it would be too bad.
03-16-2010, 11:08 AM
I got the best thing to make zucchini noodles. It's like a potatoe peeler but it has little spikes on it, so it makes julienne slices/noodles. They are thicker than what you get from the spiralizer and I personally like it much better.
03-16-2010, 03:34 PM
I use a vegetable peeler more often than my spiralizer.
I like the wider noodles, kinda like Fettucine as opposed to angel hair - and they stay firmer.
If you really prefer firmer noodles, julienne a green papaya -- AWESOME!
I let mine air dry most of the day. I use the spiralizer in the morning then set all the lovely strands on a tray that's covered with a cotton towel ~ no oil, no salt - - no nothin' (wink). I leave all that set out on the counter until dinner time.
I still get water, but not very much. It works great - give it a try! *Ü*
03-16-2010, 05:44 PM
Adding salt brings out the water. Don't add it until you are ready to serve.
I didn't really like zucchini pasta with marinara until I tried it warmed in the dehydrater. I mix freshly made zucchini noodles with the sauce, put the mix in a casserole dish or on the serving plate, and dehydrate at 105-110 degrees for an hour or two, until the noodles are soft and have absorbed the flavor of the sauce and all the excess water in the noodles and sauce is dryed out.
It looks and tastes like standard spaghetti, only better. :) Dang, now I've gone and made myself hungry. I'm putting it on the menu for this weekend. :)
03-16-2010, 07:21 PM
I think your best bet would be to spiralize or peel first and to drain them, and then to use them in your recipe. I like using the veggie peeler too. It's much easier to clean.
03-17-2010, 05:09 AM
Wow, thanks guys! I'll get experimenting ;)
03-17-2010, 09:35 AM
I spiralize mine or slice with a veggie peeler and then cut into wider strands depending on what type of "pasta" I want, then I let it sit on papertowels and squeeze out extra liquids that way..works great.
03-17-2010, 03:38 PM
Does anyone know of anywhere in the UK that stocks Saladacco spiralisers? I'd love to be able to make angel hair-style veggie pasta :)
03-17-2010, 05:36 PM
When i went for Certification Level 1 I was told never to put the zucchini in the fridge it makes it watery and soft to spiralize. I also eat it as soon as I mix the marinara with the noodles. When it sits it gets watery. I haev never salted or oiled them (seems this would make them soft and watery to me).
03-17-2010, 07:16 PM
Salt brings out water...why salt? Actually let them sit in a collander for an hour or so and they firm up a bit more like pasta texture. To me, salt and such would soften them.
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