Bugs make a huge difference to French pasta maker

An artisanal pasta-maker in northeastern France is struggling to meet demand after adding a crunchy, protein-rich ingredient to the noodles: Insects.

"The name of the ingredient may be a turnoff, but it's really delicious, especially with game meat," smiles Alain Limon as he spreads cricket-flavored fusilli on a drying rack.

Limon, 52, is the only employee at the Atelier a Pates (Pasta Workshop) in Thiefosse, northeastern France.