“I saut챕ed a portion with olive oil & tomato sauce and topped with parmesan: the pasta absorbed the sauce very well, and it was very rich, delicious. Then I had a a portion with olive oil and tomato sauce, chili, spices & black olives and it was perfect as well. My wife and kids ate all of it, and they said they would eat it again.” 혻 혻 Alisa McDonald T.S. Strickland Ari LeVaux Jenny JosephsFeedback from chefs and clients
Bugsolutely launched Cricket Pasta in January 2016 and soon we started receiving professional and consumer comments. Tell us if you like it and what sauce you added. Also, tell us what new formula and shapes you’d like to see soon.
Cricket Kitchen (NZ)
“Hey Bugsolutely! We paired it with French merguez sausage and mushroom – very delish ?삂 Your product is fantastic. I love the name, too. It makes me smile every single time I see the box.”
Erez Spiegel, Chef (ISR)
“Because of the nutty taste I paired it with a cream and mushroom sauce. It worked great. The pasta has a slight earthy effect that matches the mushroom taste perfectly. Apart from the nutritional properties, this pasta is simply good.”Christophe Mercier, Le Cordon Bleu chef school
Wong Wai Kan ??Executive Sous Chef (HK)
“The taste of the pasta was great! Apart from a little difference in texture, it?셲 just like traditional pasta.”
Marjolaine Blouzard, Chef (Cam)
혻“We really liked your pasta and we think we could maybe put it as a dish on our menu for next season.”Mike Lee, The Future Market.
혻“We served your pasta with One Hop Kitchen’s Mealworm Bolognese and it was a big talking point with the audience. It was a pleasure to showcase your brand at the dinner??/p>
Lorenzo Pezzato, Food journalist.
“I just wanted to let you know that all the people at the dinner liked the pasta. Some noticed a pleasant nutty after taste. The result in terms of texture was also very good.”Eli Cadesky, Food entrepreneur.
Brady Pawlik, Owner of Next Level Farms.
“I tasted your cricket pasta at the show in Detroit. It was GREAT! When I tell people about entompohagy, I usually get the raised eyebrow and the ick factor. I feel that your product can help bridge that gap.??/p>
Damien Huysmans, founder of Green Kow.
“As you can see we tasted your product with 2 pasta experts. Pretty good. Really! A very nice product.??/p>
Caroline von Schmalensee, Food writer.
“I did find that the slightly larger, floppier shape held more sauce by surface area, which I would call a pasta win. [?? Would I recommend it? Ab(ug)solutely. It?셲 good for the environment and an easy health addition to your weekly menu.??/p>
Thomas, Eloi, Etienne. Researchers, writers
“We cooked the pastas yesterday night with peppers, onions, mushrooms and chicken. It was really great, we found it very tasty. It is amazing혻how much pasta혻we got with only 350 g and in only 5 minutes.”From our clients
tomato sauce
“The cricket pasta is delicious! I made it with tomato sauce last night, went down a treat.”tomato and zucchini
“On the menu tonight: Bugsolutely cricket pasta. Mmmmm. It was delicious! The sauce was Italian sausage and zucchini, just something simple.”pesto and cheese
“[…] the noodles tasted mild, with nothing weird going on, and had the proper firm, smooth texture, with no crunch unless prepared al dente. The insect content added intrigue.” chorizo and tomato sauce
“Overall experience? 10/10. I think my friends and I would be happy to eat Cricket Pasta again.”Tomato sauce, olive oil & parmesan
혻“It’s different. But it’s different to me in the same way that tofu is not like meat. You can’t compare the two. I like both of them ??I’m a meat eater but I like tofu. And I’m a pasta eater, but I’d eat this.”The publications of the comments have been explicitly authorized by the people who expressed them.
“I got a chance to try the pasta today, it’s delicious, congrats on the great product.”
Sarah Ortolan
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