Homemade Farfalle
Medically reviewed by Christiana George Updated Date: June 8, 2023
I retreated to the Wedding Cave last week. I’ve decided that this is an apt name for these all-consuming panic-driven periods in which I spend basically every free moment sitting at my desk frantically planning some aspect of the big day. (It totally doesn’t help that I’m both neurotic AND disorganized.) In last week’s case, I sat at my desk with a big blank sheet of watercolor paper before me realizing that if we don’t send out invitations soon, my nightmares will come true.
You see, I’ve been having stress dreams about the wedding. It’s kind of laughable actually, because I always thought I’d have a knack for wedding planning. I think I’ve even entertained thoughts of becoming a wedding planner. HA. It turns out, I would be terrible at that job.
In my latest dream, which is what triggered last week’s fever pitch, I thought that there were only three weeks left until the wedding. And I hadn’t yet sent out invitations. Mini heart attack! Other realizations ensued, causing me to fall into a deeper and deeper panic: my dress still needed to be altered, I hadn’t picked out bridesmaid dresses, I hadn’t contacted a florist (that much at least is taken care of), etc. etc. I woke up heart POUNDING, and it took awhile to grasp that it had all been a dream.
While I hate being out of touch with everything I hold dear, this blog for example, and all the other blogs I love to read, last week did see some progress and minor achievements. We have a DJ now, for example. And a day-of coordinator! I’m so relieved. Also, our invitations are halfway to being done and I’m gathering quotes from printers. We can get our invitations printed as soon as next Tuesday, people! Yahoo! The week also wrapped up with the completion of our Catholic counseling, a cumulative nine hours of what essentially boiled down to premarital discussions. Just to be clear, I am not Catholic and Chris isn’t a practicing Catholic. We decided to undergo these sessions because of our choice of officiant, a close friend of Chris’s parents who is also a Franciscan monk. What’s funny is that we were signed up for a special session called Inter-faith, with my religion being denoted as ‘Chinese’.
To top it all off, I also started our registry, which, it turns out, I can easily get lost in and obsessive about. There are suddenly so many things we NEED, or so I believed, until I took a step back and realized I was maybe getting a little carried away with adding to our appliance collection. I immediately removed a number of items from the list and forced myself to get off Amazon, with its million and one reviews on just about anything a person could want. I’m trying to stay grounded, if you can’t tell.
Actually, before I close the subject, I was hoping to get your opinion on the Le Creuset dutch oven I’ve been considering. I’m debating between the 5.5 qt. and 7.5 qt round sizes, or rather, I think the smaller size will work fine, but there are very compelling reasons for choosing the larger. What do you guys think? Does anyone have experience with either? And is the larger too big for two people? Three people? Four?
On to today’s post. Do you know how transcendental homemade pasta is? If not, you really ought to try making your own soon. Some of you might be aware that I made homemade pasta for the first time ever a couple weeks ago. It was amazing! I tossed the tagliatelle with homemade pesto, roasted asparagus, and white beans, and couldn’t stop crowing over how delicious it was.
But besides the finished product being incredibly fresh and tasty, the process of making the pasta is also really rewarding. Especially when you consider that its ingredients are only flour and some kind of binder. The rest of the magic comes from sheer hard labor, the interplay between the dough and your hands. You’ll knead and knead, pounding and folding, take a break, and then knead some more. Later, you’ll roll and roll, pressing your body into the dough, trying to get it as thin as possible, and you still won’t be satisfied with how thin it is. Don’t worry. Homemade pasta doesn’t have to be perfect.
I decided to branch out to other shapes. My first experiment: farfalle, which means ‘butterfly’ in Italian. This shape needs no introduction of course, as I’m sure we’ve all eaten it many times before. What I love about making this pasta is how you make each piece individually, pleating it in the middle just so, pinching and squeezing, then laying it aside. The transformation is quite stunning: from unimpressive rectangles of pasta into a neat pile of bowties.
I’m now debating whether or not to add the Kitchenaid pasta roller attachment to our registry. Don’t give me that look!
HOMEMADE FARFALLE (WITHOUT A MACHINE)
Adapted from The Kitchn
Serves 4 to 6
Note: Egg to flour proportions can range pretty dramatically. For an easier to work dough (that will be eggier), I’d go with a 1 egg to 1/2 cup ratio.
Ingredients:
1-1/2 cups all-purpose flour
2 eggs
Pinch of salt
Directions:
Make a volcano-like mound of flour on the work surface (meaning a hollow in the center). Crack the eggs into the hollow, sprinkle with salt, then, using a fork, gently start stirring the eggs, slowly incorporating the flour from the walls of the volcano.
Once the dough has become workable by hand—a fair amount of flour will have been worked in—use your hands to incorporate the rest of the loose flour. Once the dough has come together smoothly, knead the ball for about 10 minutes. If it’s a little dry, add a splash of water, but continue kneading until it’s smooth and sort of feels like clay. Cover the ball of dough with plastic wrap so it doesn’t dry out, and let it rest for about half an hour. The dough should relax and become easier to work with after this period.
Cut the ball in halves or fourths, and begin rolling a piece out with a rolling pin, trying to keep its shape roughly rectangular. You want it to end up very thin, almost transparent. Using a sharp knife, slice the pasta into pieces that are about 1.5″ by 1″. Pinch each rectangle along the longer side really hard.
Roll out the rest of the dough in the same fashion. You’ll now have tiny little butterfly-shaped pasta. Enjoy! You can also dry them by simply leaving them out covered with a dishcloth.
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Is Asparagus Acidic? Asparagus and Acid Reflux
Asparagus is a beloved vegetable known for its unique flavor and nutritional benefits. But for individuals suffering from acid reflux, it raises a common question: Is asparagus acidic, and can it aggravate or alleviate acid reflux symptoms? In this article, we’ll explore the acidity of asparagus, its nutritional profile, and its potential effects on acid reflux sufferers.
Understanding Acid Reflux and Diet
What Is Acid Reflux?
Acid reflux occurs when stomach acid travels back up into the esophagus, leading to symptoms such as heartburn, regurgitation, and chest discomfort. This condition is often linked to dietary choices, making it vital to assess whether specific foods, like asparagus, trigger or alleviate symptoms.
How Diet Impacts Acid Reflux?
Certain foods are known to trigger reflux by:
- Relaxing the lower esophageal sphincter (LES), which normally prevents acid backflow.
- Increasing stomach acid production.
- Irritating the esophageal lining.
Dietary management is a cornerstone of acid reflux treatment, which means understanding the properties of each food, including asparagus, is crucial.
Is Asparagus Acidic or Alkaline?
The pH Level of Asparagus
On the pH scale, asparagus is considered a low-acid food with a pH ranging between 6.0 and 7.0, depending on its preparation. Foods with a pH above 7.0 are classified as alkaline, while those below 7.0 are acidic. Research suggests that asparagus sits near neutral, making it a mild choice for those monitoring their dietary acid intake.
Raw vs. Cooked Asparagus
The pH of asparagus can vary slightly based on its preparation:
- Raw asparagus retains more of its natural alkalinity and nutrients.
- Cooked asparagus (especially steamed or boiled) may have a softer texture, making it easier to digest for some individuals with reflux.
Alkaline Properties of Asparagus
While not fully alkaline, asparagus contains certain compounds that promote an alkaline environment in the body, which may help neutralize stomach acid and reduce reflux symptoms.
Nutritional Profile of Asparagus
Asparagus is not just a culinary delight; it’s a powerhouse of nutrients that contribute to overall health. Here’s what makes it stand out:
Key Nutrients in Asparagus
- Vitamins: Rich in vitamins A, C, E, and K, as well as folate.
- Minerals: Contains potassium, magnesium, calcium, and iron.
- Antioxidants: High levels of glutathione, an antioxidant that reduces inflammation.
- Fiber: Asparagus is a good source of dietary fiber, promoting healthy digestion.
- Prebiotics: Contains inulin, a prebiotic fiber that supports gut health.
Health Benefits of Asparagus
- Anti-Inflammatory Properties: Helps reduce inflammation, which may benefit individuals with acid reflux.
- Improved Digestion: Fiber and prebiotics in asparagus support healthy bowel movements and gut microbiota.
- Heart Health: Potassium and antioxidants promote cardiovascular health.
- Immune Support: High levels of vitamin C and other antioxidants boost immunity.
Asparagus and Acid Reflux: Potential Effects
Can Asparagus Trigger Acid Reflux?
While asparagus is not inherently acidic, it may still cause reflux in certain situations:
- Seasoning Choices: Adding acidic ingredients like lemon juice or vinegar during preparation could trigger symptoms.
- Overeating: Consuming large portions of any food, including asparagus, can put pressure on the LES and lead to reflux.
- Individual Sensitivity: Some individuals may have unique sensitivities that make asparagus a trigger food.
Benefits of Asparagus for Acid Reflux
For many, asparagus can be a reflux-friendly addition to their diet:
- Mildly Alkalizing: Asparagus helps create a less acidic environment in the stomach, which may alleviate reflux symptoms.
- Promotes Digestion: Fiber content aids in digestion, preventing bloating and constipation that can exacerbate reflux.
- Anti-Inflammatory Effects: May help soothe the esophagus and stomach lining.
How to Incorporate Asparagus into a Reflux-Friendly Diet
Tips for Cooking Asparagus
- Opt for Gentle Cooking Methods: Steaming or boiling preserves nutrients while making asparagus easier to digest.
- Avoid Trigger Ingredients: Skip acidic additions like lemon juice, garlic, or spicy seasonings.
- Pair with Alkaline Foods: Combine asparagus with alkaline-rich foods such as quinoa, sweet potatoes, or bananas to balance stomach acidity.
Portion Control
Stick to small to moderate portions of asparagus to avoid overwhelming the stomach. Eating smaller meals more frequently throughout the day can also help reduce reflux episodes.
Timing of Consumption
Avoid eating asparagus—or any food—close to bedtime, as lying down after a meal can increase the likelihood of reflux symptoms.
Alternative Vegetables for Acid Reflux Sufferers
If asparagus doesn’t sit well with you, consider these acid reflux-friendly alternatives:
- Zucchini: Mild and easy to digest, zucchini is a versatile vegetable for reflux sufferers.
- Cucumber: Naturally hydrating and alkaline, cucumber is a refreshing option.
- Broccoli: Rich in nutrients and low in acidity, broccoli is generally well-tolerated.
Related to Read: Zucchini Recipes
Lifestyle Changes for Managing Acid Reflux
Adopt Acid-Reflux-Friendly Eating Habits
- Chew food slowly and thoroughly.
- Avoid overeating by sticking to smaller meals.
- Maintain an upright posture for at least 2–3 hours after meals.
Avoid Common Trigger Foods
Limit or eliminate highly acidic, fatty, or spicy foods like tomatoes, citrus fruits, fried foods, and chocolate.
Manage Stress Levels
Stress can exacerbate acid reflux by increasing stomach acid production. Incorporate relaxation techniques such as yoga, meditation, or deep breathing exercises.
What the Experts Say About Asparagus and Acid Reflux?
Nutritional Research on Asparagus
Research highlights asparagus as a vegetable rich in anti-inflammatory compounds and gut-friendly prebiotics. While direct studies on its effect on acid reflux are limited, its overall properties make it a potential ally in a reflux-friendly diet.
Recommendations from Nutritionists
Many nutritionists recommend asparagus as a low-acid vegetable suitable for most people with acid reflux. However, they emphasize the importance of individual tolerance and moderation.
Asparagus Recipes: Asparagus Tempura
Roasted Asparagus With Miso Butter And A Poached Egg
Conclusion
So, is asparagus acidic? Not exactly. With its near-neutral pH and alkaline-promoting properties, asparagus is generally a reflux-friendly food. For most individuals, it can be safely included in a reflux management plan, provided it’s prepared and consumed thoughtfully.
However, acid reflux triggers vary from person to person. It’s essential to monitor your body’s response to asparagus and make adjustments as needed. Incorporating this nutritious vegetable alongside other lifestyle changes can help you better manage acid reflux and enjoy a balanced diet.
FAQs
1. Is asparagus good for acid reflux?
Yes, asparagus is generally good for acid reflux due to its low acidity and digestive benefits. However, individual tolerance may vary.
2. Can cooking asparagus reduce its acidity?
Cooking asparagus doesn’t significantly change its pH, but steaming or boiling can make it easier to digest, potentially reducing reflux symptoms.
3. Are there vegetables better than asparagus for acid reflux?
Vegetables like zucchini, cucumber, and broccoli may be better suited for some individuals, depending on personal tolerance.
4. Does asparagus cause gas or bloating?
Asparagus contains inulin, a prebiotic fiber, which can cause gas or bloating in some people, especially if eaten in large amounts.
5. Should I eat asparagus raw or cooked for acid reflux?
Cooked asparagus is usually easier to digest and less likely to trigger reflux symptoms compared to raw asparagus.
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