I've got a Spiral Slicer and like it quite well. It has a part that adjusts so you can produce spirals of different thickness, although even the thickest is still the size of angel-hair pasta.
I did notice at the end of the 'how to use' article about the spiral slicer (at the link below), the author says that she's grown to prefer her Spirooli Spiral Vegetable Slicer because it can produce a thicker spaghetti or linguine-size veggie noodle. While I like my Spiral Slicer, I can see where having the ability to produce a thicker noodle would be a benefit. When I was researching these, I ended up buying the Spiral Slicer over the Spirooli due to the cost. I wasn't sure whether I'd actually use it enough to warrant 'investing' in the more expensive machine. Now I'm rather wishing I'd opted for the Spirooli, as it has more options in noodle-size. Just my thoughts.
Links to both machines are below.
http://rawglow.com/spiralslicerhowto.htm
http://rawglow.com/spirooli.htm
