Spiral Slicer (Saladacco) by Joyce Chen

The following article was written by Nomi Shannon, author of the Raw Gourmet.

The texture of food is one of the most important aspects to the appeal of food. No matter what type of cuisine you eat, whether or not you are going to enjoy it depends in large part on its mouth-feel. Is there anyone out there who doesn+t have a childhood memory of being forced to eat something with a texture that grossed them out? For some it was lima beans or liver while for others it was anything with a surprise in it like chopped nuts or coconut bits. Food texture also plays a large part in creating our ?comfort foods+ like the cool creaminess of pudding or the warm softness of mashed potatoes and gravy. And while all good chefs know that texture affects taste; raw food chefs know it best.

Raw food chefs have learned how to puree, whip, blend, cut, julienne, slice, sliver, grate, chop, dice and mince food to acquire the kind of taste in raw food that heat brings to cooked food.

And now, there is a new texture being introduced to raw food lovers around the world and it has instantly become the biggest hit of the season and is destined to be the comfort food of the winter.

Close your eyes and picture this: a mountain of angel hair pasta, tossed in a basil, pine nut and garlic pesto, piled high onto a serving platter. See and smell the beautiful green sauce coating each individual strand with a symphony of flavors: rich, flavorful, soothing and satisfying all at once. And what is that in the very middle of the platter? A magnificent pomodoro sauce-tomatoes, heavy with ripeness, fresh from the vine, diced and allowed to drain for most of the day to intensify that rich tomato taste, and laced with ribbons of fresh green basil. What does it taste like? Mama Leone+s, Tony+s Villa, Cafe Alfresco, all the memories and tastes of Italian food, but with none of the drawbacks.

How can this be? A genuine pasta experience like this, but still raw, all raw? Here+s how it+s done: to make this wonderful angel hair pasta, you use a kitchen gadget called a saladacco. (new name: Spiral Slicer)

This particular recipe uses zucchini as the vegetable that you place in the saladacco and turn the handle a few times and ABRACADABRA !you have angel hair pasta made out of zucchini!

The Spiral Slicer (Saladacco) is also great with yams, sweet potatoes, daikon, parsnip and all the other hard veggies.

You can also make professional-looking garnishes, onion rings, potato nests, elegant salads, quick-cooking vegetable pizza toppings, and so much more. Simply rotate the handle to make long ribbons and thin strands out of firm whole vegetables like potatoes, daikon, radishes and zucchini. Set the blade to the desired width setting; a clear plastic base collects the vegetable cuttings.