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Spiral Slicer Recommendations

Can anyone recommend a good looking, sturdy, easy to clean spiral slicer? I want to make zucchini pasta and would rather take someone's 'brand' recommendation rather than going into it blindly. :)


  • I forgot to mention, price is no object. Well... Mostly!


    I have the Spirooli & I really like it. I use it everyday! It was about $60.

  • If you're on a budget I got this one thing that's kinda like a skin peeler and it makes spaghetti type noodles I picked it up at cooking store for about 5-7 bucks.

  • eechoeecho Raw Newbie

    I use World Cuisine's spiralizer, and I think it works great. No complaints.

  • This one (http://discountjuicers.com/tsumapuro.html) is new and I ordered it. It has four different cut styles:

    * Angel Hair Size - 1.3mm thickness

    * Spaghetti Pasta - 2.7mm thickness

    * Linguine Pasta - 3.9mm thickness

    * Ribbon Slices

    I am really looking forward to trying it.

    I have and really like the spirooli (http://discountjuicers.com/spirooli.html) but even the smallest blade makes a pretty big pasta. If you don't mind that, then you can save money by getting the spirooli instead of the tsumapuro.

    But I really want one that does angel hair pasta without using the seeds in the middle as with the Spiral Slicer (also called the Saladacco).

    Here is a comparison chart with the three models I mentioned. I hope this helps;


  • Thank you guys! This info was great - just what I needed. I think I might go with the Tsumparo... After you mentioned it, RCBAlive, I went to youtube and watched a demonstration and it seems awesome! I'm still thinking about my ultimate decision though!

  • Glittergirl, I'm scheduled to get mine on Friday and am really excited about it, except for the fact that I am still juice fasting and will not get the full benefit of it until after I finish my fast. Maybe I'll play with it and then just juice the veggies after I finish playing.

    I saw the video as well and based on the fact that I have used the other two, the Tsumparo seems as if it will be the best of both worlds. I know it is expensive, but if it can combine the benefits of both of the other ones, I think it is well worth it.

    If you haven't made a decision by the time I get mine, I'll let you know after I try it.

  • OoOOoo, that'd be awesome RCBAlive! Yes, please let me know what you think of it when you get it - I'll wait 'til I hear what you have to say :)

  • I'll do it GlitterGirl. If you haven't heard from me by the middle of next week, please remind me.

  • I have and like the Tsumapuro. It's angel hair pasta is both thinner (1.3 mm vs. 1.5 mm) and cleaner cut than the Saladacco. There is a video on Youtube of John Kohler demonstrating it which is what sold me. I have the other two as well. But I'm selling them.


  • RCBAlive - Any word any your new slicer? Thank you as well Paul!

  • Sorry I didn't get back to you Glittergirl. I am still fasting and haven't really done much with it, but I did try it and I do like it. I agree with Paul B about the cleaner cut. It is very smooth operating and I like the 1.3 mm vs. the 1.5 size better. If money is no object, I would go with the Tsumapuro. I just want you to know that I only spent about 10 minutes playing with it and have definately not checked out all of the ins and outs of it. I am glad that Paul has actually used it and perhaps he can give you a recommendation based on having used all three of the spirol slicers. I am really looking forward to using it once I am off my fast!

  • I like the Saladacco, it works great!


  • Hey Glittergirl, did you end up buying a spiral slicer? If so, which one? I am still fasting (today is day 59--tomorrow will be my last day--1 day fasted for each year I have been alive) so I still have not really experienced the Tsumapuro. It will probably be another week or two before I actually am back into eating my regular diet. If you still want to know how I like it, let me know.

  • All of these are awesome suggestions. I have 3 ways I use to make noodles

    1-I just simply peel the vegetable like carrots or zuc. with a peeler. This will give you fettucinni (sorry if I spelt it wrong.. I am going off of memory and it's been a while since I read an olive garden menu hehe) like noodle.

    2-I have a spiral slicer (I don't know the name of it) and basically there are three parts to it. a bottom to catch the noodle, a middle part that slices them, and a third-the top that you clamp down and spin around to spiral them I doubt this makes since but it makes my noodles super thing like ramon noodles.

    3-a mandolin to make thicker more spag like noodles.

    I honestly like the first way the best it is great for tomatoe sauces, thai flavors and pesto.

    I've added a few pics recently to my blog of noodles over the past week... I think they were both used with my first method

    have a great day :D


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