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Raw pasta question
Posted by:
Asnerek
()
Date: August 12, 2007 11:36PM Do you guys recommend the salladaco or the spirooli?
I am not sure which one is the "best". Thanks! Lovers don't finally meet somewhere...they are in each other all along Rumi  Re: Raw pasta question
Posted by:
Meleakua
()
Date: August 14, 2007 06:22AM I own both of them and love them both... here are the differences I've discovered!
Saladacco/Spiralizer makes fabulous 'angelhair' noodles and spirals. The finer noodles absorb flavor from sauces very well. Very quick and easy to clean (especially if you have a dish brush) Spirooli makes fatter noodles and is a little more versatile. I tend to use this one with larger and odd-shaped veggies and fruits because it grips them better. This one takes a little longer for me to clean, but has different blade attachments and is worth the extra work! Hope that helps, Asnerek! Re: Raw pasta question
Posted by:
Asnerek
()
Date: August 15, 2007 12:06AM Asnerek Wrote:
------------------------------------------------------- > Do you guys recommend the salladaco or the > spirooli? > I am not sure which one is the "best". > Thanks! This is really helpful, thank you!!!! Off to browse online... Love, Kerensa Lovers don't finally meet somewhere...they are in each other all along Rumi Re: Raw pasta question
Posted by:
Jgunn
()
Date: August 15, 2007 04:57AM heres a little lessson on noodles .. veggie or not
smaller thinner noodles will absorb flavors (as observed above) but will not hold thicker creamier sauces flatter broader noodles will hold/stick thicker fattier sauces (white sauces , cream sauces etc) then smaller thinner noodles ...Jodi, the banana eating buddhist  Re: Raw pasta question
Posted by:
Kristen's Raw
()
Date: August 15, 2007 05:17AM I also like the Turning Slicer by Benriner. When I make those noodles, they stay fresh for a couple of days, versus the spiralizer (which I like for the price).
As written above, the noodles from Spiralizer (angel hair style) you should eat right after putting sauce on them. Cheers! Kristen Suzanne -- www.KristensRaw.com www.KristensRaw.blogspot.com Re: Raw pasta question
Posted by:
frances
()
Date: August 15, 2007 03:32PM I've used my mandoline slicer to make zucchini pasta. Have any of you who've used these various spiral cutters had an opportunity to compare them with the mandoline's straight-cut strands? Is the result a lot better? Sorry, only registered users may post in this forum.
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