Whisk the chickpea flour, tapioca starch, sweet rice flour, and xanthan gum into a large bowl.

Create a well in the middle of the flour and crack the eggs into the middle. Add the olive oil and salt.

Use a fork to lightly whisk the eggs together in the middle of the well, then begin mixing it all together with the flour.

Once it's well mixed, use your hands to knead until it forms a dough. If the the mixture feels too dry, add ½ teaspoon of water at a time while kneading. Knead until dough is smooth and elastic, but not very sticky. If you find it too sticky, add another teaspoon of chickpea flour until it reaches the desired texture.

Roll the dough into a ball and lightly flatten into a disk. Wrap the dough in plastic and let rest for 30 minutes.

Bring 3-quarts of water to boil in a large pot with a teaspoon of salt and a splash of olive oil.

After letting the dough rest, cut dough into 6 equal pieces.

Use your hands to press one piece at a time on a millet-floured surface until it is about ¼-inch thick, reserving the other pieces in plastic wrap under a towel.

With a pasta roller or rolling pin, roll out each piece into a thin sheet, lightly dusting both sides with millet flour as you go. If using the KitchenAid pasta roller attachment, send the dough through setting 1, fold it in half, then send it again. Repeat until it feeds through smooth, then reduce the thickness one stop at a time until you get to a 4, which is the setting before the pasta begins to get paper thin.

Either by hand or using the thick noodle cutter attachment, cut each sheet into wide noodles and toss them with a sprinkle of millet flour to keep them from sticking together while you roll out the rest of the noodles.