Tri-Peeler | The Useful Tool

Veggie Pasta Made With The World’s Greatest 3-in-1 Rotational Tri-Blade Peeler

Creating “pasta” made purely from raw vegetables started gaining momentum along with interest in raw food diets, and has grown in popularity as some seek out gluten-free, low-gluten, or low calorie alternatives to traditional pasta.

If you’re not familiar with raw veggie pasta, it is simply fresh, raw veggies like carrots, summer squash, (shown above) zucchini, as well as other vegetables, turned into strips or curls that resemble spaghetti shaped pasta noodles. There are some helpful tools available that turn these veggies into long spiral shaped pieces, and tools that leave the strips straight.

A great tool for making raw veggie pasta is a spiral slicer, such as the Benriner Cook Helper, if you are going for a curly veggie “noodle.” The Benriner is also a superb kitchen companion when creating a larger volume of veggie pasta, as it turns out a nice big pile of curled strips quickly.

A kitchen gadget that makes quick work of turning raw vegetables into veggie pasta strips, which might surprise you – the julienne peeler. We put our very own 3-in-1 Rotational Tri-Blade Peeler to the veggie pasta making test…

First using the regular blade to remove the rough outer skin of a carrot…

The World’s Greatest 3-in-1 Rotational Tri-Blade Peeler Removing Carrot Skin

Then turning the knob and flipping to the julienne blade to turn the inside of the carrot as well as a yellow crook neck summer squash into a mound of vegetable pasta goodness.

The World’s Greatest 3-in-1 Rotational Tri-Blade Peeler Julienne Blade Making Veggie Pasta

The World’s Greatest 3-in-1 Rotational Tri-Blade Peeler Julienne Blade Making Summer Squash into Veggie Pasta

Looking for the World’s Greatest™ 3-in-1 Rotational Tri-Blade Peeler? Find yours here and at fine gourmet kitchen shops nationwide.

Settings for regular peeling, soft veggies, and julienne peeling

Strips of Yellow Crook Neck Squash Turned into Veggie Pasta

What next? You can toss the strips into a skillet and warm them, plus top with the creamy sauce of your choice, like Alfredo, pesto, or marinara, for a warm “pasta’ dish. We kept ours simple, tossing the brightly colored carrot and yellow crook neck squash strips in 2 tbs. olive oil, ¼ cup apple cider vinegar, a twist of fresh ground pepper, and a few pinches of sea salt, for a chilled salad. Combine, and eat! Delicious.