Re: Spiralizer

I love my Spirooli! I use it a lot, Lapis. I'm dull - I only use it for one thing...zucchini pasta :) I think the main difference between the two is that the spirooli cuts only one thickness of 'pasta' and the saladacco cuts several. The spirooli cuts chip and spiral shapes as well as a pasta, and the saladacco cuts one shape. I think? The spirooli's pasta is thicker than an angel hair, which some people prefer - it's more like actual spaghetti size. So people that like angel hair should definitely get a saladacco.

My favorite sauces are alfredo (made with macademia nuts) and marinara. Let me know if you want the recipes, I luv sharing them. I was dumbfounded the first time I tried marinara over zucchini, at how much it tasted like the real thing. I'm anxious to know how you like the spiralizer, Lapis. I've had beet pasta and carrot pasta at a raw restaurant, very very thin, like angel hair, and I'd love to try to recreate that at home. The spirooli makes pasta too thick for beets and carrots. ©†ƒ……•™¼‡_Original_Message_¾€š½ž¢«»¬ï°© I love my Spirooli! I use it a lot, Lapis. I'm dull - I only use it for one thing...zucchini pasta :) I think the main difference between the two is that the spirooli cuts only one thickness of 'pasta' and the saladacco cuts several. The spirooli cuts chip and spiral shapes as well as a pasta, and the saladacco cuts one shape. The spirooli's pasta is thicker than an angel hair, which some people prefer - it's more like actual spaghetti size. So people that like angel hair should definitely get a saladacco.

My favorite sauces are alfredo (made with macademia nuts) and marianara. Let me know if you want the recipes, I luv sharing them. I was dumbfounded the first time I tried marinara over zucchini, at how much it tasted like the real thing.