A CEREDIGION company which specialises in making fresh pasta is jumping for joy after becoming the first in the world to offer pasta made out of cricket flour.

Casa Del Cymru owner Simon Pope based in Llandysul and Grub Kitchen owner Andy Holcroft from St Davids have teamed up to produce the high in protein and low carb pasta.

Simon and Andy believe they are the only company in the world is making fresh pasta out of crickets.

The pair of avid foodies met just two weeks ago and but immediately joined forces to come up with the perfect cricket pasta recipes.

Andy said: “I’ve always wanted to make pasta out of cricket flour and meeting somebody just in the next county was great.

“The dried version of the pasta is made by a company in France and this has proved very popular.

“We hope to make tagliatelle, ravioli, and penne and much more eventually.”

Simon is hoping he will be able to sell the pasta to restaurants already on his Casa Del Cymru client list.

He said: “We have a lot of local restaurants we sell to including The Cliff Hotel in Cardigan.

“It’s exciting to think we could be the first company in the world to make fresh pasta out of crickets.”

According to reviews, crickets have a mushroom flavour — with a hint of coco — which Andy and Simon hope will make this unique delicacy a real west Wales winner.

“Compared to the process of meat production this is very sustainable especially Andy

“This product is so nutritious, full of protein, calcium zinc and amino acid.

“I can’t’ wait to take the pasta home and be able to serve it up in my restaurant in St Davids.”

This fresh pasta made out of cricket flour will be ready to be sold and eaten within two months it’s expected.

“This is the first time we have tried making the pasta and it tastes great but there is still a lot of work to do.

“I hope that this will put Ceredigion on the map as the first producers of fresh pasta made out of crickets,” added Andy.