Insect Pasta Anyone?

Man's palate is ever evolving continually from kangaroo testicles, creepy bugs and the latest  fad insect spaghetti. Well, an artisan pasta maker, Stephanie Richard is finding it difficult to keep up with the demands of her clients. Her "protein rich" version of insect pasta is selling out in matter of days. I think the bugs have held meeting to keep indoors to prevent being the latest fad diet on the menu!

Richards uses pulverized crickets or grasshoppers for her unique pasta, but likes to sometimes mix the two and throw in some ground cepe mushrooms into the blend for extra flavor. “There’s a kind of nutty taste thanks to the crepes, making it taste more like whole wheat pasta,” she explained. The ratio used is seven percent insect flour to 93 percent organic spelt wheat flour, with whole eggs added to the mix.

The result is a brownish pasta that’s shaped into fusilli, spaghetti, penne, and radiatori, priced at six euros ($6.60) per 250-gram package. Insect-flour pasta is obviously more expensive than the regular kind, but according to Richards, it’s a great replacement for meat for vegetarians. She’s also working on a new recipe that incorporates Maroilles cheese from northern France.

Some athletes swear by yam and chicken to win their medals, over to you Usain Bolt. Insects "à la carte anyone.