How to feed pasta, what kind to use?

[Smurfette]

Hi there

DD is 8 months and is eating textures and is starting to pick up food and managing to get some in her mouth. I would like to try pasta soon so I was wondering what everyone does and what kind (ie shape) they use.

Do I give spirals for her to pick up or am I suppose to cut the pasta (like elbow or those round shapes) up and serve it on a spoon?

Thanks!

[deb]

If you're going to do pasta or anything else in bite-size bits, I'd give her as many things as she can pick up with her fingers and put directly into her mouth. Bits of meat, small bite-size pieces of fruit and veg, that sort of thing. And a spoon for the pureed stuff, but not so much for chunky stuff.

[Smurfette]

When you say 'small sized' what exactly does that mean? She is just starting to pick up pieces of puffed wheat but has still has some difficulty...can I give a bit bigger than that or does that make it a choking risk (in particular pasta)?

Thanks.

[Mama2boys]

we started withy Penne, as even if a piece gets stuck the whole allows air to go through a bit of the 'Cheerios logic', also they were wide enough for DS to pick up, I would cut a penne into 2-3 pieces and let him pick up

[Smurfette]

Ok, thanks...that gives me a better idea of size. Do people give spirals though like how they would give a stick of carrot or broccoli?

[Mama2boys]

DS2 is 13 months and still does not understand the concept of biting then chewing so I would stay with bite size pieces.

[Smurfette]

Lol, ok!

[We Three]

Millie used to love elbow pasta and mini shells....easy to pick up!  Easy to find whole wheat elbows too, if you're interested in that.   

[~inbalance~]

We did all kinds of shapes from that age, penne, spirals, shells, even cut up spaghetti.  I usually cooked it a little longer so it was soft. 

[We Three]

Ha! I remember spaghetti making her SO MAD when it stuck to the tray and she couldn't pick it up!   

[Texomamama]

I do elbow macaroni with some parmesan on it for my 8 mo.  She can take them whole and usually picks them up herself, with an occasional spoonful here or there.  I think the cheese coats it a bit and takes some of the slippery-ness out.

[Smurfette]

@ Texomamama-What kind of parmesan do you use? Ie-'real' parmesan, freshly grated or out of a can, Kraft stuff?

[Texomamama]

Kraft out of the can.  I rarely have fresh on hand.  If I did, I would use it and grate it very finely.  The out of the can stuff has the best texture for coating finger foods, IMO.

Wait, are you saying that stuff is not real (gasp)

[Smurfette]

Lol!!!

[deb]

I'm spoiled - it's the good stuff or no stuff!

You can also coat with coconut flour for a better grip - a bit pricey, but very nutritious and good fats/calories besides.