View Full Version : How do I make make zucchini noodles?
10-21-2005, 02:19 PM
I do not yet have a spiralizer so I was wondering if anyone could give me a run through on how to make zucchini noodles without having a spiralze??? I am attempting to make the cappellini pomodoro that I found when looking through the threads and it looks soo yummy!! it will be my first real raw food meal. Just out of curiousity what does zucchini taste like when its not cooked? is it really crunchy?
10-21-2005, 02:25 PM
Yeah, Britanie, it's crunchy, especially at first; it will soak up the moisture of the topping if left in the fridge for up to 36 hours, though.
Our family was really dubious about this one recipe, but we did it anyway. We made zucchetti first - with raw tomato sauce. We were shocked! It was SO GOOD.. Yeah, it was raw.. but, it didn't taste like eating grass or anything.
Pomodoro is good the next day, too.
As far as how to make noodles like from a spirooli - ( cringe ).. I dunno, Brit...
There's a way to get the zuc really thinly sliced - we use potato peeler ( for lasagna ).
10-21-2005, 02:38 PM
Yes, as Renee suggested you can use a veggie peeler and peel really thin slices and THEN, maybe take a knife and cut THOSE into thinner, "spaghetti" sized slices or you can just leave them for a more "fettuchini" look. It'll still taste the same no matter how you slice it! :D (pun intended)
10-21-2005, 02:46 PM
I used a veggie peeler and then sliced them again to be thinner and it tasted great. I now have a spirooli and I love putting the zucchini through it for my zuccini pasta. However I love the Joyce Chen spiralizer with the zucchini for asian type pasta dishes. The spiralizer makes the noodles very fine like angel hair pasta. The thinnest noodle the spirooli makes is like spaghetti.
10-21-2005, 04:29 PM
I have used the veggie peeler, the cuisinart shredder, hand shredder and my new saladacco for angel hair size - All are fabulous zucchini pasta with a great sauce - I most prefer pesto, but the red sauce does taste Italian to me.
Zucchini pasta is so good raw, it amazes me each time.
10-21-2005, 06:27 PM
A spiralizer was one of the first things I bought and I don't think they are very expensive. Seems I got mine online for $10,, you might check... I could be wrong but I think they are fairly cheap..
10-21-2005, 08:27 PM
where did I get the Spirooli?
also, I noticed, http://www.alltvstuff.com/spir1.html
has them for only $12- but I hav not ordered from them before...
these tools aren't absolutely necessary to eat raw, - a peeler or knife will suffice - but they are very useful ~
10-21-2005, 10:24 PM
Someone mentioned in another thread that you can use a zester to get angel hair strands. :)
10-21-2005, 10:43 PM
I'm contemplating buying a mandolin...anyone have one and have feedback on it? What are the slices like that it makes? Would it be good for the rawvioli?
I have the Joyce Chen spiralizer....I'm not crazy about it..I think I'm inept...it's just rather fiddly...it is very hit or miss noodle-wise.
Any tips any of you have for it? Mind you, the "noodles", no matter what they look like taste great with the marinara! Yum!
10-21-2005, 10:54 PM
Heather, someone had recently posted that their slices for the rawvioli didn't turn out thin enough using the mandolin. I think that a spiral slicer slices very thin slices for things like chips or ravioli casings.
10-22-2005, 07:56 AM
THANKS to everyone who commented! I appreciate it!!
I am going to attempt to make these tonight
10-22-2005, 11:57 AM
I have used the spiral slicer and I noticed that when I used it I had to move the turnip from the middle to the side so it wouldn't stay connected...I tried cutting the slit like Alissa shows but it just didn't work. I did buy a mandolin recently and have not used it for the rawvioli yet...however someone on the site (I don't remember who) said that when they used their mandolin the slices were to thick so she just put filling on one and another slice on top and that the slices softened up with the sauce.
Hope I helped!
10-22-2005, 05:21 PM
Thanks for the feedback. I have spoken to someone who owns a mandolin and she said the thinks it can make very very thin slices...but she's not sure.
I'll do some online research...the mandolin just seems sturdier...Joyce is always flying out of my hands with harder veg like yams.
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