Here you can see how the noodles look based on the tool that was used, and what you have leftover after making the zucchini noodles. PROS: yields the most authentic noodle, various blades yield different noodle shapes, works with a variety of fruits and vegetables, easy to use.ĬONS: takes up the most space, not cheap ($30-$40 for the 3-blade and $50 for the new 4-blade), endlessly long noodles tangle and are hard to eat (I recommend cutting them shorter with kitchen shears), hardest to clean (I recommend cleaning immediately otherwise it’s hard to remove dried residue). You can spiralize apples, pears, beets, jicama, plantains, kohlrabi, potatoes, sweet potatoes, butternut squash (the neck), turnips and more! The spiralizer also yields the most authentic looking noodle. It cannot be hollow or have a pit, and it must be firm. Any fruit or vegetable that is at least 2.5″ long and at least 1.5″ in diameter can be spiralized. It allows you to create noodles out of many different vegetables, and even fruits. THE SPIRALIZER: The spiralizer is the most versatile tool. PROS: compact, inexpensive ($10), easy to use, easy to clean.ĬONS: yields the most waste, you get strips and not traditional-looking noodles, only works on straight vegetables that are easy to peel. THE JULIENNE PEELER: A julienne peeler looks like a traditional vegetable peeler, except the blade has little micro blades that cut whatever you are peeling into julienned strips. Turning the zucchini is a bit difficult and the results can be a bit scraggly.ĬONS: You can only make noodles out of veggies that fit in the veggetti opening – up to 2.5″ in diameter. The veggetti makes long noodles, but perfect ones come with practice. If you look at the picture below, you can see the leftover zucchini looks like the tip of a sharpened pencil. THE VEGGETTI – The veggetti works like a pencil sharpener – each side has a different size blade, one larger and one smaller to yield a thicker or thinner noodle. There are three popular tools on the market for making zoodles: The Veggetti, The Julienne Peeler and the Paderno Spiralizer. If you haven’t hopped on the zoodle train, it’s time for zoodle 101. Besides being fun and easy to make, zucchini noodles are cheap, very low in calories, and you can get lots of noodles out of a single zucchini. I’m been zoodling for months now, and I’ve come to love zoodles even more than traditional pasta. With Passover soon approaching, I think it’s time for ZOODLE school! Zucchini noodles, or zoodles, have taken the (healthy) food world by storm, and I am all over the trend.
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