An artisanal pasta-maker in northeastern France is struggling to meet demand after adding a crunchy, protein-rich ingredient to their pasta: insects. This gourmet treat is made from spelt flour, eggs, and flour made from pulverized crickets and grasshoppers. “The insect is the protein of the future. It’s protein of high quality that is well digested by the body.” said Stephanie Richard, the boss of L’Atelier a Pates (Pasta Workshop).
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