The Paderno Brand Spiral Vegetable Slicer

Sometime ago, I posted a review of a ‘cheapo’ kitchen ‘Spiralizer’ called ‘The Vegetti’. As I mentioned in that review, I barely got my money’s worth as the product was limited to vegetables of a limited range of sizes, produced a lot of waste, and really didn’t ‘cut it’ as advertised. Anyway, after doing a bit of research, I chose another model online and duly received it for testing.

As you can see in the picture above, it came with three different blades for various effects (the reverse side of the machine has a rack for storing the two not currently in use). A stainless steel machine might look a little more professional and ‘sturdy’ but this model is actually well designed and performs its advertised functions nicely.

You can take a detailed look at the various features of the product here at, so I will just limit my review to my initial tests…

My only real criticism of this product is that the one page of instructions was really inadequate and not easy to follow. However, I was easily able to figure out how to go about things within just a few minutes and, I have to say that my very first attempt produced perfect results immediately.

I used Zucchini as a test vegetable. This is a very popular vegetable to ‘spiralize’ for making faux-pastas, and was also the particular vegetable that most interested me. I used the smallest blade on my first attempt and, in the above picture, you can see the results after just a few turns of the handle.


Here, you can see the end result of ‘spirazling’ just half a small zucchini to make ‘spaghetti’ sized strands. The only ‘waste’ as such, is the core that remains. For small amounts of vegetable, these leftovers could easily be chopped up and added to a sauce, or, if doing lots of zucchinis, the cores could be saved and put to another use as is. Anyway, unlike the ‘Veggetti’, I was not left with many broken and useless slivers and shreds of vegetable flesh.


I used the second half of the zucchini to test the other two blades. One produces thicker strands than the smallest blade (Fettucine size, maybe?) while the other produces very pretty ribbons. I can see using the latter to make nice shapes for deep-frying various veggies… sweet potato, or potato, perhaps.


Finally, I tried using my first batch of ‘spaghetti’ strands to make a little appetizer ‘pasta’ dish. All I did was quickly sauté the strands in a little oil, add in a little tomato sauce, and, when all was tender, serve with a little Parmesan. In future, I will be getting a little more creative and will post any recipes I think you will find interesting.

Anyway, to conclude, I am very pleased with this product. I won’t be throwing away my kitchen knives, of course, but this is a gadget that will actually get some use.




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