Mealworm-pasta
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
- Ground the freeze-dried mealworm to flour in a mortar en mix with the semola flour.
- Make a well in the middle and crack the eggs into it.
- Whisk the eggs with a fork and start slowly combining the flour and the eggs.
- Knead the pasta dough for a few minutes till its starts to firm up.
- Place the dough in a bowl and cover it with plastic wrap. Let is rest for 30 minutes.
- 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.
- Place your pasta machine on the thickest setting and start feeding the pasta machine. Add some more flour when the dough is too sticky.
- Tin the pasta gradually with the different settings of the pasta machine until the thinnest setting is completed.
- 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.
- Take one piece of the cut pasta en start folding it into a butterfly shape and let it dry on a dish towel.
- Cook the farfalle pasta a few minutes and serve with some fresh homemade pesto.
Ingredients
- 50 g freeze-dried mealworms
- 160 g semola flour
- 2 eggs
- homemade pesto
Time: 60 minutes
Quanity: 2 main courses or 4 starters
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.
Expositions
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
Publications
NPO Landinwaarts Facebook – Hoe maak je meelwormen-pasta
food design concept graphic design photography film editing