Veggetti Pasta Maker
– a Review
I never dreamed that veggie pasta would become one of my most desired food staples on the dinner table. The Veggetti will turn just about any reasonably sized squash or zucchini into a pasta dish in a couple of minutes or less. We’ve all probably seen spaghetti squash dishes used as pasta substitutes in the past. The Veggetti, though, which uses the narrower zucchini gives you a better taste and two different sized textures of vegetable pasta. Unlike squash, the flavor won’t over-power your sauce, and the texture is just as firm as your favorite brand of al dente spaghetti. Some of you are probably asking why anyone would prefer veggie spaghetti over good ol’ regular pasta.
How do you rate the Veggetti?
The answer is, carbs and gluten. Doctors and nutritionists are proving that our food pyramid has been deliberately and wrongly turned upside down for the last several years. Our bodies were meant to eat a diet with less carbs and richer in saturated fats and cholesterol. Books and blogs such as Wheat Belly and Grain Brain are changing the way we view carbohydrates in our diets. Furthermore, a higher number of people seem to be suffering from wheat or gluten intolerance these days, and Celiac disease is on the rise. Why wheat has suddenly become suspect in all of this is still being debated. It could be that our bodies were never designed for grains, or it could have something to do with the way wheat and grains have been genetically modified. It is not the intention of my article to elaborate on this topic; there are plenty of other websites and books that go into that. One thing I do know for sure is that I have never enjoyed packaged spaghetti pasta as much as I used to since they started removing the eggs due to the phony cholesterol fear. My mother always had our favorite brand in the cupboards: R&F Egg Vermicelli. The eggs gave the pasta texture which as I will explain, is the most important characteristic of pasta.