Michela Dai Zovi, @Bugs4beginners.com
Feedback from chefs and food pros
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.
Laurent Schneider (France)
“Dear epicurean friends.
Today I present this dish using cricket pasta from Bugsolutely. I served them
with basil and sarriette pesto and red capsicum confit. For texture kick and
decoration I prepared crisp of chorizo and wing of fennel. Best culinary
regards, Laurent Schneider”.
Michela Dai Zovi, Bugs4beginners.com
“Preview of today’s experiment: beer boiled crickets, simmered in garlic and
butter, served over bugsolutely high protein cricket pasta.”
Michela Dai Zovi, Bugs4beginners.com
“It’s Sunday! Today’s
bugs for beginners recipe: #Cricket #Piccata Tart, beer and
lemon-butter simmered crickets, poured over Bugsolutely Cricket Pasta”.
Cricket Kitchen (NZ)
“Hey Bugsolutely! We paired it
with French merguez sausage and mushroom – very delish 😉 Your product is
fantastic. I love the name, too. It makes me smile every single time I see
the box.”
Erez Spiegel, Chef (IL)
“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
“I sautéed 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.”
Wong Wai Kan – Executive Sous Chef (HK)
“The taste of the pasta
was great! Apart from a little difference in texture, it’s just like
traditional pasta.”
Marjolaine Blouzard, Chef (KH)
“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 (US)
“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”
Lorenzo Pezzato, Food journalist (IT)
“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 (CA)
Brady Pawlik, Owner of Next Level Farms (US)
“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.”
Damien Huysmans, founder of Green Kow (BE)
“As you can see we
tasted your product with 2 pasta experts. Pretty good. Really! A very nice
product.”
Caroline von Schmalensee, Food writer (UK)
“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’s good for the environment and an easy health addition to your
weekly menu.”
Thomas, Eloi, Etienne. Researchers, writers (FR)
“We cooked the pastas
yesterday night with peppers, onions, mushrooms and chicken. It was really
great, we found it very tasty. It is amazing how much pasta we got
with only 350 g and in only 5 minutes.”
Christine Spliid, food entrepreneur (UK)
We love the
amazing, protein-packed cricket pasta from Bugsolutely. With 20g
protein per 100g, it really packs a punch, tastes really delicious and keeps you
fuller for much longer than normal pasta. It is really versatile as well, there
is a subtle, earthy flavour to it, and here we have paired it with classical,
Italian style vegetables.”
Somkiat Pairojmahakij (Joke), restaurant owner (TH)
We cooked Cricket Pasta for
our special event on environmentally friendly food, and I love the
texture. We paired with a wild tree basil pesto, soybean and silkworm
sauce. We plan to add the dish to our restaurant’s menu.”
Martina Dorfer, restaurant owner (UK)
The pasta arrived yesterday
and we’ve already been using it in the restaurant ! It’s absolutely
fantastic. We serve it with a homemade chilli cream sauce and
it has been very well received here!
Surawat Rungtao, food professional
I cooked the Cricket Pasta
for my family on a Sunday brunch. I added onion and cauliflower to the tomato
sauce. We all liked it. We quickly felt full and I guess that comes from the
high protein content.
Bea Aondio, Sinosee
Buona la pasta!! Grazie
mille. I made it with cherry tomatoes and sardines.
From our clients
tomato sauce
“The
cricket pasta is delicious! I made it with tomato sauce last night, went
down a treat.”
Alisa McDonald
tomato and zucchini
“On the menu tonight: Bugsolutely cricket pasta.
Mmmmm. It was delicious! The sauce was Italian sausage and zucchini, just
something simple.”
T.S. Strickland
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.”
Ari LeVaux
chorizo and tomato sauce
“Overall experience? 10/10.
I think my friends and I would be happy to eat Cricket Pasta again.”
Jenny Josephs
Tomato sauce, olive oil & parmesan
“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.”
funghi and pancetta
“
I finally cooked
cricket pasta. With mushrooms and bacon”
Marco Mega
kale, beets & carrots
“Pasta Revolution!
Cricket pasta from Bugsolutely is amazing with kale, roasted beets
& carrots & sprinkling of goat cheese”.
Lisa Marie Conklin
tomatoes, carrots, zucchini
I cooked it for a group of friends. We were all enthusiast. We had an initial
tasting without sauce, then we added a simple mediterranean sauce with zucchini,
carrots and tomatoes. I hope to find Cricket Pasta in regular shops soon”.
Ilaria Rivolta
beans, tomatoes and onions
“My first cricket
pasta creation!! Onion, garlic, red pepper, red chilli, cannellini
beans, chopped tomatoes, seasoning with some basil and grana padano
cheese. Quick and easy. My husband said that if I I didn’t tell him that
it was cricket pasta he wouldn’t have known. Result = 👍thank you
Bugsolutely”
Tess O’Flaherty
Beetroot, cheese, kale, walnuts
“I made a
sauce Beetroot, Goats Cheese, Kale, Walnuts, Red Onion. For the
dressing I just used a simple Olive Oil, Lime Juice, Balsamic Vinegar
mix. The pasta was simply delicious”
Greg Denton