How to Make Zucchini Angel Hair Pasta with the Spiral Slicer

Select the produce

Make sure the zucchinis are firm, fairly straight, and have a minimum of about 1 1/2 inches in diameter. (The bigger the diameter, the better.)

Cut off the ends

Cut the ends off the zucchini, making sure that both cuts are straight and parallel to each other.

Cut the zucchini in half

If extra long, you might have to cut the zucchini into thirds. No piece should be longer than 3 inches.

Select the blade setting (thick) If you turn the switch to the right you will get the thick setting that will produce thick spiral noodles.

Select the blade setting (thin) If you turn the switch to the left you will get the thin setting that will produce long angel hair pasta like thin strands

When the blades are facing up that will give you the angel hair pasta like thin strands. Do you see the sharp point in the center? You will need to center the produce on this sharp point.

Center the Produce on the Spiral Slicer

The produce should be centered exactly on the sharp point.

Attach the lid

Attach the lid and twist it to the right. It should gently lock into place. Keep one hand securely on the lid the whole time.

Turn the handle clockwise While keeping one hand securely on the lid the whole time, use the other hand to turn the handle clockwise. Use the palm of your hand and turn the handle in a slow manner while maintaining a gentle constant downward pressure.

Stop when the handle reaches the lid

Make sure the blade is in the same position before you continue to spiralize. Left for the thin setting and right for the thick setting.

Remove Lid

When you remove the lid you will have a small disk of produce left over. Use as crudités or put in your blender to thicken your sauce.

Thin Setting and Thick Setting

On the left, beautiful zucchini angel hair pasta that you can now slather with sauce and on the right, thick spirals that make a delightful addition to any salad!

Recommendations

Use any firm vegetable that is at least 1 and 1/2 inches in diameter and not curved in any way.

Make sure to cut off the ends parallel to each other. If an end is slanted you won't get the long noodles.

Have fun and experiment with different vegetables!

I now recommend the Spirooli which is a similar

and more durable tool for making raw pasta.