Pasta is one of the world’s favourite foodstuffs,
but this brand has something a little extra in it – insects .
And even though the thought of pasta created from flour with crickets or grasshoppers in
it might turn your stomach, the small factory where it’s produced simply can’t keep up with
the demand. The brainchild of Stephanie Richard, the factory
in Thiefosse, north eastern France, employs just one man.
But now she’s celebrating the success of her biggest hint since she started pasta making
in 2012, she’s hiring more staff. “The insect is the protein of the future,”
Stephanie told AFP . “It’s protein of high quality that is well
digested by the body.” Stephanie’s positivity about eating grubs
is echoed by the UN Food and Agriculture Organization (FAO), who noted in a 2013 report that there’s
“huge potential” in insects, for feeding not only people but also livestock. Although insects are already enjoyed in many
parts of the world, this recipe might leave Western diners cold – even though cheese like
France’s mimolette and the Sardinian casu marzu use bugs in their formation.
Stephanie favours pulverised crickets and grasshoppers, sometimes mixing the two, for
her pasta – and sometimes adds ground cep mushrooms into the cricket flour. “There’s a kind of nutty taste thanks to the
cepes, making it taste more like whole wheat pasta,” she says.
It all started when she was working on a high-protein pasta for athletes and she was contacted by
an insect supplier. “The product piqued the curiosity and had
great success,” says Stephanie. The recipe she uses adds a mixture of seven
percent insect flour to 93 percent organic spelt wheat flour. The pasta looks brownish in colour, and comes
in radiatori, fusilli, spaghetti and penne. With stuffed pasta on the cards for the next
development, Stephanie is not stopping in her innovations.
The pasta costs around £4.70 for 250g.