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Pasta is so last year. Thanks in large part to the hordes of people championing a gluten-free diet, zoodles (a.k.a. zucchini noodles) are the belles of this year’s noodle ball. And zucchini is just the start, as you can make noodles out of all different kinds of vegetables, from cucumbers to sweet potatoes to carrots.
But turning those whole veggies into stringy spaghetti-like strands requires a trusty spiralizer. And lots of models on the market are clunky and take up way too much precious counter and cabinet space in our tiny kitchen.
That’s why we were so happy when we found the Veggetti, a spiralizer that’s the size of a soda can. This simple kitchen gadget is ergonomically designed. Hold your vegetable in one hand and grasp the sturdy stainless steel handles in the other. Start turning the spiralizer, and—voilà—you’ve got perfectly uniform veggie noodles coming out the other end. Pro tip: If you’re working with produce that’s too wide to fit into the Veggetti, halve (or quarter) it, and you should be back in business. And the best part: Clean up is a snap. Just run soap and water over the blades, and any parts of the veggies that got stuck will come right out.