Nutribug.com, a new start-up company from the UK, has been busy working away on a new edible insect pasta range. Their new Rice Pasta a.k.a. Pro Pasta will be the first first gluten free rice pasta to contain high protein cricket flour. It will be made from 100% natural ingredients, brown jasmine rice, tapioca and farmed acheta domestica cricket powder.
100 grams of Nutrbug’s rice pasta will deliver a whopping 13.7 grams of quality protein, for comparative purposes standard brown rice pasta contains 4 grams of protein per 100g. Nutrbug’s cricket pasta is also a good source of calcium and iron and is gluten free.
Nutribug cricket pasta will be made from all natural ingredients, and will be dry milled to preserve the natural nutrients.
The acheta domestica crickets they use in the production of their rice pasta are raised on their small family farm. They feed them a diet of organic rice husks and a special blend of selected organic vegetables. They are raised in clean, sealed hygienic enclosures and are processed at their FDA/GMP approved factory.
All their ingredients are regularly lab tested to ensure they meet international health and safety standards.
How to cook cricket pasta:
1. Heat water until boiling
2. Add Nutribug rice pasta to the pot
3. Cook for 4 minutes
4. Spoon off foam
4. Turn down heat to the lowest setting and cook for a further 8 minutes or to your preferred texture
5. Transfer to cold water to stop the cooking.
6. Enjoy with your favorite pasta recipe.
What’s in Nutribug’s Cricket Pasta?
The ingredients list is very simple, it’s made of organic brown jasmine rice, 10% house crickets (Acheta Domestica Sp), organic tapioca flour and a natural preservative.
They will be sold in 500g packs similar to the photo on this post and will be on sale in America, EU and Australasia soon. So if you’re looking to add nutritious crickets to your diet but can’t quite get past eating them whole, this may be the ideal solution.