Sift cornflour, tapioca flour, brown rice flour, Live Longer Cricket Flour, xanthan gum, and salt into a food processor.
Process until well combined.
Combine eggs and oil in a bowl. Slowly pour into the food processor, holding back some of the liquid until you can check the consistency of the dough. Pulse gently until the mixture resembles breadcrumbs.
Turn dough onto a lightly floured board. Knead gently until the dough is smooth and elastic. (This recipe does not require as much kneading, as you are finishing off the dough, rather than having to work the gluten as in other recipes)
Cut dough into 4 mounds and cover with plastic wrap. Leave at room temperature for 20 minutes.
Take each mound and roll it out thinly with a rolling pin (about 3-4mm). Form dough into the required shape or feed through your pasta machine. (Make sure your bench and pasta machine is continually floured to prevent sticking.)
Cook pasta in salted boiling water. Fresh pasta requires a lot less cooking time than store-bought pasta. Depending on the shape of your pasta and the thickness, it should take about 2-3 minutes to cook.
Toss through your favourite pasta sauce recipe and enjoy.