80% of the worlds population is already eating insects. From my fascination for insects and interest in food, I started out my own research. How do I let people eat insects? After much experimentation, I have made ​​the choice to process them into Italian pastas. Ground mealworms into flour. Different rates to keep it accessible and to let people make a conscious choice. Where does the personal limit lie?


“Farfalle pasta already has the shape of an insect”



Exposition Lukraak – Academic Gallery of the University of Arts Utrecht

The Lukraak exposition wanted to show different forms of sustainability. The Mealworm-pasta project was at display and the visitors could try the different percentages of mealworm-pastas. Some hesitated, but most dared to taste. One of the most common reaction was that the pasta tasted like wholegrain pasta en notting like they expected. Also tasting became like a betting game, who dared to eat the high percentage mealworm-pasta.

Recipe: Farfalle pasta with 25% mealworms

  1. Ground the freeze-dried mealworm to flour in a mortar en mix with the semola flour.
  2. Make a well in the middle and crack the eggs into it.
  3. Whisk the eggs with a fork and start slowly combining the flour and the eggs.
  4. Knead the pasta dough for a few minutes till its starts to firm up.
  5. Place the dough in a bowl and cover it with plastic wrap. Let is rest for 30 minutes.
  6. Divide the pasta in 4 equal pieces and start with one. Cover up the other three with a clean dishtowel to keep them from drying.
  7. Place your pasta machine on the thickest setting and start feeding the pasta machine. Add some more flour when the dough is too sticky.
  8. Tin the pasta gradually with the different settings of the pasta machine until the thinnest setting is completed.
  9. Lay down the pasta on a clean dishtowel and cut with a pizza cutter the horizontal lines. Cut the vertical lines with a pasta cutter for fluted edges.
  10. Take one piece of the cut pasta en start folding it into a butterfly shape and let it dry on a dish towel.
  11. Cook the farfalle pasta a few minutes and serve with some fresh homemade pesto.


  • 50 g freeze-dried mealworms
  • 160 g semola flour
  • 2 eggs
  • homemade pesto

Time: 60 minutes

Quanity: 2 main courses or 4 starters

Print the recipe



Nominated for the DJ100 2014

The DJ100 is a list of the hundred most innovative youngsters working on sustainable projects in the Netherlands. With The Mealworm-pasta project I was nominated for the Dj100 2014.

DJ100 – Lydeke Bosch


2016 REBO-AFD Social Entrepreneurship – University Utrecht
Exhibitor with the Mealworm-pasta project

2014 Lukraak, perspectieven op duurzaamheid – Academic gallery Utrecht
Exhibitor with the Mealworm-pasta project


NPO Landinwaarts Facebook – Hoe maak je meelwormen-pasta

NPO Landinwaarts – aflevering van 15 april 2016

UitAgenda Utrecht – Wereld verbeteraars

food design   concept    graphic design   photography    film editing 

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