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Ontel Veggetti Spiral Vegetable Slicer, Makes Veggie Pasta
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- The Veggetti Spiral Vegetable Slicer turns veggies into healthy spaghetti instantly!
- Perfect, delicious pasta without the carbs
- Versatile kitchen tool makes veggie spaghetti, stir-fries, juliennes and more
- Great for zucchini, squash, carrots, cucumbers and potatoes
- Spiral slicer has dual stainless-steel cutting blades for thick or thin pasta strands
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|Sold By||Amazon.com||Vremi||So Nourished||Favorite Forever||Amazon.com|
|Item Dimensions||2.76 x 2.76 x 6.32 in||8 x 8.5 x 14.5 in||2.5 x 2.5 x 2.75 in||3 x 6.2 x 6.3 in||3.15 x 3.15 x 3.6 in|
The Veggetti Spiral Vegetable Cutter turn veggies into healthy spaghetti! Perfect, Delicious Pasta without the carbs!.
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Two things that seem to keep cropping up for this item are cleaning frustrations and wasted veggie-ends. Hoping to help, I respectfully offer the following:
CLEANING: I don't use the end cap at all, so when I've finished using the Veggetti I simply immerse it in a large enough cup of warm water to soak until I'm ready to clean it. I know it's dishwasher safe, but the heat and dishwasher soaps can shorten the life of many items - particularly anything plastic or metal (check on both counts here). Since nothing has dried on it because I've soaked it, I just use a kitchen-designated toothbrush to gently clean around the blades in the warm, soapy dishwater I'm using for wood-handle knives, pots and anything else I don't want to run through the dishwasher. After rinsing, I give it a good shake, dry the outside lightly with a paper towel and let it air-dry.
WASTED VEGGIE ENDS: After washing the veg (zucchini mostly) WITHOUT PEELING IT, I cut off the flower (or 'belly button') end, insert that end into the Veggetti and LEAVE THE STEM on the other end. When I get to the point where my fingers might be at risk, I insert the tines of a short dessert fork into the stem and continue turning **slowly and carefully** until I have about a 1-inch cone below the stem. I simply slice the small bit of remaining squash into a few small 'coins' and throw nothing at all away except the stem. (Back on the farm, that stem would've gone on the compost pile or in the slop container for livestock feed...but I'm a long way from the farm now.) Fingers safe; nothing wasted. The end-cap included is suggested for use as a grip when nearing the end of the veg. As thoughtfully well-intended a gesture as that may be, I respectfully submit my input: I found it amusingly useless at best and dag-blamed annoying at worst. 'Nuff said.
As far as its efficacy (in my experience), only the larger-bladed side does what I want it to do. It works wonderfully well on zucchini and yellow squash (unless the yellow squash is too big and the seeds impede successful use). I tried it on eggplant and had to restrain myself from using words that got my mouth washed out with soap eons ago. (If you want eggplant noodles, peel the eggplant and cut it into 1-inch 'slabs' then use a vegetable peeler to get long, flat strips...saving your sanity in the process.) I think carrots and potatoes would unnecessarily dull the blades (and shorten the life of the item) and since I can get pre-shredded carrot and frozen shredded potatoes at the grocery store, why re-invent the wheel? Some folks said they had success with cucumbers; I did not. I'm deliriously happy with the zucchini spirals it produces though and use them in Pad Thai, with Bolognese pasta sauce, in cold antipasto salads and I'm still experimenting. (Oh - to cut down on the watery-ness of the zucchini spirals, I lay 2 paper towels in the bottom of the big metal bowl I use and spiral away at least an hour or more before I want to use them, then place the bowl UNCOVERED in the fridge. The zucchini 'weeps' into the paper towels below; the fridge helps that along the dehumidifying process while keeping them crisp. This is especially helpful if I'm serving zoodles with a hot pasta sauce.)
A few folks noted the 'corkscrew' that seem to work its way through the hole in the middle of the device. That's the main reason I leave the cap off during use: those 'corkscrews' fall into the bowl I'm using to catch the zoodles instead of building up in the lower compartment. They can even be used as a decorative garnish if one is so inclined.
I was saddened to note the number of folks who threw their Veggettis away in frustration. May I politely suggest bequeathing such things to GoodWill or a friend or neighbor? "One man's trash is another man's treasure" is what I heard often as a kid. Just sayin'. (c;
A couple of tips I found is, instead of cutting the length of strips coming out with scissors every 10 inches or so, I just reverse directions every ten clock wise turns. This will cut the strips at this point without much interruption. Also, when cleaning, i don't let it sit to get dry. Instead after each use I rinse it out at the faucet. If anything is stuck in the cutters, I use my faucets power spray feature which unclogs anything the faucet can't get. If you don't have a power spray then try a toothbrush.
I always read products reviews when I try to make decisions on my purchase so I hope my review can help you with your shopping too. [...]. Thanks for reading.
It was fabulous! It really is an excellent substitute for pasta! I was shocked at how close to al dente pasta the texture was. All I did was saute it for a few mins!
The first time I used it, it was a little awkward but I got the hang of it on zucchini number 2. There are 2 options with it- one side makes very thin strips and the other makes thick strips. I used the thicker side mostly but did some thin for comparison for you guys. Each Zucchini made about 2 cups of "noodles" and cooked down to about 1.5cups.
As I used the veggetti, some of it squeezed through the middle and came out the other end like zucchini poop. lol I just chopped it up with the ends and sauteed it with the mushrooms.
I cleaned it the 1st time with no trouble at all. After sauteing the zucchini and seeing how much it shrunk I decided to do one more. This time the holder thingie wouldn't hold in the end, it kept slipping... so I couldn't get the last 1/3 into "noodles". It was alot harder to clean this time too- I had to use a butter knife to dislodge a stubborn stuck piece.
The only bad thing about the meal that I noticed was some extra "water" on the plate so I would suggest drying the sauteed zucchini with some paper towels or something. We will be making this again- it was delicious and cured all pasta cravings. I couldn't finish my plate- I gave some of it to hubby to finish off!
Final plate(see photos)- the zucchini on top is the rest of that end that couldn't be sliced into noodles... Its a plate of zucchini noodles, sauteed onion & mushroom & zucchini bits with 1 cup light pasta sauce and 6 chicken meatballs. Just under 500calories for the whole plate- if you could eat it all!