If you want to get people to buy more kitchen gadgets, come up with a new way to cut vegetables. That seems to be an unspoken motto in the gadget industry. Here's yet another new-fangled veggie cutter that promoters think you can't do without. It's called Veggetti. The hook with this one is spaghetti without the fat and carbs. And like some of its veggie cutting, As-Seen-On-TV cousins that I've tested recently, it promises fast, easy results with a twist.
On March 5 I tested a spiral-cutting contraption called Spirooli. While some of our viewers love it, in my experience, I found it to be messy, cumbersome and more trouble than it was worth. The Chop Magic slicer-dicer I tested on March 26 with volunteer Lisa Marquart was also disappointing. Some veggies took more pounding action to push through the blades. Uniformity, durability and cleanup were also concerns. One plus for the Veggetti is it has no complicated parts, just the double-ended slicing device and an end cap.
From a user-friendly standpoint this one's pretty difficult to mess up. You can only use veggies that fit the slicer, and all you do is twist the veggies through the slicing funnel. Vegetables must be long enough to keep your hands away from the blades inside the funnel opening. I'm not sure what I expected, but with each twist I got long, continuous strands of fresh zucchini that actually did resemble strands of spaghetti.
When the end of the vegetable gets too short, the special cap is designed to help you finish the job by letting you continue to push the vegetable through the slicer without cutting your fingers. That brings me to a limitation. You can't really slice the entire piece of produce. You end up with a two-inch cone of produce you'll either have to cut by hand, use as snacks, or use for some other meal preparation.
Slicing carrots was tricky. First, part of the carrot broke off with all the twisting. And again, after a point, the remaining two inches of carrot was too small to get any more carrot strands. The dense potato took a little more twisting power. The results fell short of long potato strands and were more like longer-than-normal shredded potatoes. But when I sauteed everything and added pasta sauce, I had a tasty bowl of "almost noodles" without the oodles of carbs.
Technically, of course, you're not getting spaghetti at all -- just veggies that look like spaghetti. But, on a scale of 1 to 4, I give Veggetti 3 stars for function. However, I feel $15 is a little steep for what you get.