While I can’t offer you a “How to Spiralize” video (that’s in the works!), I have put together a guide with better pictures, including what blades make which noodle/pasta shapes. Moving forward, you can access this guide on the “How to Inspiralize” page!
In this tutorial, you’ll notice that I’ve labeled the blades “A,” “B” and “C.” In all of my recipes, I will be referencing these letters. For example: “2 zucchinis, Blade A.” This means you should use the blade I’ve labeled as A for that particular recipe. Let’s get started….
How to Spiralize a Vegetable
Place your spiralizer on a suctionable countertop service. Push down to suction the cups onto the surface and secure the machine for spiralizing. Place your desired blade into the top slot.
Prepare your vegetable for spiralizing. You can first peel it, if the recipe calls for it. If not, proceed with the vegetable with skin. Cut the ends off the vegetable. Then, cut it in half.
Place the center of any side of the vegetable onto the cylindrical part of the blade. Push in to secure.
Push the teeth of the spiralizer into the other side of the vegetable, securing the vegetable in the machine.
Turn the handle with the teeth clockwise, while using the other handle for leverage. The vegetable noodles will come out the other side of the blade – you might want to put a bowl underneath that side of that spiralizer to catch your noodles.
Yes! You’ve spiralized a vegetable. Now, here’s your guide to which blades make which noodle shapes.
Blades and Shapes
Blade A: This blade makes ribbons, similar to a pappardelle.
Blade B: This blade makes a thicker spaghetti noodle, a combination of Blade A and Blade C.
Blade C: This blade makes thin spaghetti noodles and when the vegetable is small, it can make angel hair noodles.
And there you have it – a guide to spiralizing and a guide on the blades. Goodluck and have fun! if you run into any problems, I’m happy to help – my e-mail is on my Contact page.