Spaghetti Grasshoppers and Crickets very well in France

French - Italian noodles is very famous in the world. With its long like a stick, topped with a chewy texture of minced meat sauce or with a choice of parmesan cheese topping on it makes it so tempting. Yes yes, the name spaghetti.

Spaghetti began to be known by the Italians since the time humans began to know how to grow crops. Approximately 10 thousand years ago. Of flour produced, by they are then treated with a little water and egg until dough called pasta.
So what was it like when one type of pasta is formulated with ingredients that are unusual or impossible for some people

disgusting. Like locusts, for example. It turns out the deliciousness equally with spaghetti in general.
Is Stephanie Richard, a woman who comes from the pasta maker Thiefosse, northern France who first discovered the protein in large quantities in the body of locusts. As reported by CNN.com, Wednesday. He also tried his special concoction.
So what was it like when one type of pasta is formulated with ingredients that are unusual or impossible for some people disgusting. (Au.news.yahoo.com)
He started this business in 2012 and till now attempt insect pasta sold on the market.
Until now, Stephanie has been producing pasta locusts up to 400 kilograms per week. To 250 grams per pack, he sold at a price of 6.60 euros, or around Rp 92 thousand, of which the price is relatively more expensive than regular pasta.

"Insects are proteins future," said Stephanie who start businesses pasta insect 4 years ago.
What was it like when one type of pasta is blended with ingredients made from insects such as grasshoppers? (Scmp.com)
The UN admits that the insect has a huge potential to feed people and livestock in the future.
How, if you are interested to try it? Please visit this city.

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