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You don’t need pasta when you can make veggie noodles so easily

August 7th, 2014 No Comments

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Here’s my rule of thumb with pasta:  only eat it when it’s made by hand, that day, in legit Italian restaurants.  In other words, the flour noodle (usually Parpardelle for me) has to be WORTH IT!  Same rule applies for bread. 

Last night, Kitty Ball (yes, that’s a nickname), invited me over for Spaghetti Bolognese.  Since she’s Paleo, I knew dinner would exclude gluten and be totally healthy.  I’ve posted her delicious paleo BBQ sauce in the past.  Everything she makes is hearty so you never realize how healthy it is.

Now, let me back track for a second: A year ago I had dinner party and served Raw Zuchinni Ribbons with Almond Pesto which I make using a mandolin to slice the veggie thin. Kitty was at that dinner party.  Months later, I posted my hand-cut raw zucchini noodle bolognese.

Now, as my BFF, Kitty knows I get kick out of kitchen gadgets.  When she busted out this guy, I flew out of my seat to investigate!

So…if I put two and two together…

That crazy cat just had to one-up my little ribbons with her fun spiral noodles!

Paderno World Cuisine Spiral Noodles

 

Obviously I’m kidding :)

Overall, I don’t know if the spiral noodles are “better,” per se, but I like the presentation.  The thicker spiral noodle  holds up better under the meat sauce.

If you’re asking my first question, “How much is it?” you’ll like the answer: $36 on Amazon.

You need about 3/4 zucchini per person.  I prefer the green ones.  Kitty takes the skin off and sweats them in the oven.  I prefer to leave the nutrient-dense skin on and eat them raw.  They will soften if you put a warm sauce on top.

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