Leave it to Pinterest to inspire this week’s Fab or Flub.
After scrolling through my feed and seeing recipes for vegetable noodles more times than I can count, I finally decided that I had to see what the fuss was all about. In order to do that though, I needed to find something to help me make the noodles.
A quick search of the Internet yielded a variety of options, ranging from a high-end version from Williams-Sonoma to a much-less-expensive As Seen On TV product. For my experiment, the cheaper option seemed a wiser choice.
Turns out I had actually seen the Veggetti ($14.99, Walgreens) several times in the past while shopping for other items, but I didn’t give it much attention.
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Designed to provide a fast and easy way to turn vegetables into spaghetti, the manually-operated Veggetti features 12 ultra-sharp stainless-steel blades that slice vegetables into perfectly curled pasta-looking strips. It works with a variety of vegetables, including carrots, squash, cucumber or anything else that measures about 2 1/2 inches in diameter.
After scouring Pinterest for recipes, I finally settled on one that seemed a good fit for a first-timer. With my Veggetti purchased and my other ingredients ready to go, I set off to make my first batch of pasta-free pasta.
The Veggetti resembles an hourglass. Apparently, it is shaped this way to give users the option of slicing noodles that are either thin and spaghettilike or thick and fettuccinelike.
You simply send your vegetable of choice through the end that produces the type of noodle you want. For my first batch of vegetable noodles I used zucchini, which meant I’d be making “zoodles.” I had read online that both squash and zucchini are tasty options, but zucchini seemed to have more positive reviews.
Per the Veggetti instructions, I began by cutting off the ends of the zucchini, then pressed it into the spaghetti side of the Veggetti and began turning. With each turn, the Veggetti produced long, thin strips of zucchini. I had to stop occasionally to unclog the blades. This seemed to happen more as the zucchini began to turn into a nub and started to get mushy. Finally, the zucchini wore down to a point where no more noodle shapes could be made, leaving me with an unusable chunk. Trying my best to not be wasteful, I set it aside with plans to chop it up and add it to my spaghetti sauce. One zucchini seemed to produce only enough zoodles for a single serving, so I used two.
Fab or flub?
Fab! Easy to use and producing tasty results, my overall experience with the Veggetti was very successful.
The instructions were simple and it didn’t take long for me to get the hang of using it. Two large zucchini produced just enough zoodles for two servings. And when it came to cooking the zoodles, I found the Veggetti’s included-in-the-box cookbook helpful.
I sauteed my first batch and the results were good, although I found the zoodles were slightly chewy because they retained some of the zucchini’s natural moisture. On a second try, I chose the microwave method, and that eliminated the chewiness.
Clean-up was fairly easy, but it does require some effort to get the blades completely clean. And although the Veggetti is dishwasher safe, I would recommend washing it by hand to remove all the food particles.
If there is a downside to the Veggetti, it might be that making enough zoodles for a larger crowd will require extra time and energy. If you’re feeding more than four people, you might end up with a tired arm.
If you regularly cook for larger crowds, you might prefer to invest in one of the more expensive versions with an easier-to-use crank-style handle.