Wormicelli – or wrigglatoni? The pasta made of grubs
THEY look like any ordinary pasta spirals – but a new brand of fusilli is actually made from worms.
Buffalo worms – which are beetle larvae – are dried out and ground into flour, which is mixed with semolina durum wheat, egg and basil to create the pasta.
The result is rich in iron and protein and is said to taste perfectly palatable.
Those who have sampled pasta made from insects have commented: ‘It tasted just like regular whole grain pasta’, and ‘It was delicious’. Another said it was ‘a little gritty, but tasty’ while some noticed a ‘slight sour aftertaste’.
The new worm pasta is also available as shell-shaped conchiglie rigate from manufacturers Jimini’s, which specialises in insect-based food.
They have previously launched barbecue flavoured mealworms, curry-flavoured grasshoppers and cereal bars made from crickets.
Stores including Selfridges have sold edible insects as novelty gifts, including chocolate-covered ants and scorpion lollies.
Nutritionist Charlotte StirlingReed said: ‘There is a big protein
trend at the moment, but in fact most of the protein we need, we get from a balanced diet, so we don’t need to supplement it.
‘There is nothing wrong with pasta – if you enjoy it then have it.
‘And there is nothing wrong with trying something new.
‘Just bear in mind that the worm pasta might not fill you up as ordinary pasta would.’ The worm pasta costs £5.20 for a 200g packet – far more expensive than the average bag of dried pasta which
costs around 50p.