Fresh Pasta and Breastfeeding

I made fresh pasta tonight and it was AMAZING! My mom lent me her pasta roller and I was determined to get down and dirty with it. I love making pasta and there’s nothing like spending the time to roll it out and decide what cut you want. I went with fettuccine because I wasn’t really looking into spending an entire evening making ravioli or something. Just trying to keep it simple in this joint.

My recipe is the basic pasta recipe and my mom told it to me as I was walking out her door today!

Hand Made Pasta

  • 3 1/2 cups flour
  • 4 eggs
  • dash of water

Put the flour in a pile on a flat surface and make a hole in the center large enough to accommodate the eggs and start by mixing the eggs and allow the flour to slowly combine. Once it’s all combined divide into four parts and roll it through the roller til you reach level 6 and then put it through the fettuccine cutter. This makes about two pounds of fresh pasta!

I dusted them with flour to keep them from sticking together so I could store them better since we obviously couldn’t eat them all in one go.

Then I boiled about half of them in salted water while I put together a quick alfredo sauce. The other half of the noodles I popped in a zip-lock bag and stuck them in the freezer for later.

Alfredo White Sauce

  • 3 Tblsp butter
  • 3 Tblsp flour
  • 2 1/2 cups milk
  • salt
  • garlic
  • chives
  • parmesan cheese

Melt the butter in a sauce pan and add the flour. Brown that for a moment and then slowly stir milk into the roux and heat until it’s thickened. Then add the spices.

Once the noodles are cooked (it only takes about three minutes) add them to the sauce!

It was heaven on a platter and utterly colorless. I didn’t feel so bad about a colorless dinner though because my other meals were gorgeous and completely healthy.

For breakfast I had oatmeal with my mom’s homemade yogurt, half a banana, organic peanut butter, a crumbled nut sprinkle and honey.

For lunch I made a purple cabbage salad with shredded carrots, vinaigrette, a dash of soy sauce and a peanut sesame sauce.

Talk about color! I could just feel the antioxidants soaking into my blood stream.

And now onto a more serious matter. As most of you know I donate some of my breastmilk to a friend who just adopted a newborn baby. The baby was born last Monday and she was so big that she’s already breezed through most of what I donated. My friend is pumping and doing what she can to get her milk to come in (she’s been on progesterone and as been getting a little milk but not nearly enough to support her baby) and I’m trying to get my supply up to help donate more. She has been feeding her baby a diet of my milk exclusively.  So earlier today I was looking into milk banks and found that this year they’re at an all time low! It’s $3.50 per ounce to buy it and you can only buy it if you’ve gone to the doctor and gotten a prescription.

The reality that this baby might not be able to live on our breastmilk alone is a little discouraging and so I want to encourage any breastfeeding mothers out there to try and pump a little and start donating to milk banks. It’s so important that mom’s can have somewhere to reach out to when they can’t nurse their own child.

I fully plan on continuing to pump after I’m no longer giving to this new baby and donating it to the bank unless I find another mother who needs help. It’s liquid gold, as my friend calls it and I feel like sometimes our country doesn’t see it for its proper value.

This year, every milk bank is historically low and I find that it gives me an almost frantic feeling in my heart when I think of the babies all around this country that are either born too early, sick or adopted that need mother’s milk and can’t get it.  I’ve posted a few links to places that accept donated breast milk and strongly encourage any milk producing mama to get hooked in.

http://milkinmamas.com/?gclid=CMHts9a2nacCFdgf3woduTbVdQ

http://www.hmbana.org/

http://www.nationalmilkbank.org/

http://www.milkbanking.net/

https://www.saintlukeshealthsystem.org/service/maternity-nicu-services/human-milk-bank-donor-depot

http://www.llli.org/llleaderweb/LV/LVAprMay00p19.html

I’m feeling passionate about this just because of my particular situation and it isn’t even a matter of saving a life so I can’t imagine how wonderful I would feel if I was a mother of a premature baby whose milk hadn’t come in yet and some other woman stepped in to help my baby survive. I get emotional just thinking about it because of how precious my baby is to me. I’m so blessed to have my health, my child’s health and the ability to contribute to someone else’s.

It’s an incredible experience. That’s all I can describe it as.

Anyway, I’ll let you all go now and I’m off to pump some more:)

Question: How do you feel about the value of breastmilk? What do you think causes the shortages this year?

5 comments

  • This is wonderful! I love your recipes but I love that you’re donating breast milk!!! I gave my sister a little while breastfeeding because she was having troubles. She had to work VERY hard and went through a lot of grief but succeeded and has been nursing my beautiful niece. She is nearing the end of that time- I will mention this to her! (A perk to losing some extra pounds!). Way to go Diana!!
    *I’d love to hear a blog on yogurt making! Do you have one already? I’ve had a yogurt maker for a few years now that a neighbor gave me in TX but no instructions. Her instructions were to use dry milk. The advice I find online is overwhelming but I really want to do it! However, I’d like to use my hormone free milk and not dry milk.

  • I’m so proud of you for helping Margit, Diana. I wish I could breastfeed right now too! Ah well, my time will come. I’m glad you are being a spokesperson for this…I know it will make a difference.

  • Amanda McCoy

    Hey! I am so glad you posted this. I am going to NYC at the beginning of April for 4 days and will need to pump while I am away from Ewan. I wanted to donate the milk (always something I wanted to do since started nursing) since Ewan will be a few weeks from turning 2 and he only nurses about 5-6 times a day and of course, eats tons of table food. Talk to you as it gets closer to that day! I also wanted to mention, should your friend need to supplement, that Sally Fallon has a homemade baby formula recipe in Nourishing Traditions. I would do this or give my baby homemade Kefir if I were in this situation. Donna at culturedfoodlife.com would be a good person to talk to about. She had to give her newborn homemade kefir over 10 years ago when she had some health problems that interfered with her breastmilk production. Her baby grew and was healthy just drinking kefir! Its a huge part of her testimony about how her family started on the cultured foods path. :)

  • Belinda

    when do you pump? how often? i need to imnplement it into my schedule, especially since S will start foods soon!!!

    my view on the shortage… maybe those mamas are having to go back to work b/c of economy and can’t spare the time to pump?

  • Catherine

    I forgot to tell you that it is suggested to hang your noodles over something for an hour or so to dry out a bit before cooking or storing. I use the edge of ice cream buckets. That keeps them from sticking until and when they are cooked.

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