You can grind up cricket bodies and turn them into flour. You can then use this flour to make pasta. That's how you end up with this delicious-looking radiatori. It's high in protein that the human body can easily digest.
The Independent describes how one artisanal pasta shop in Thiefosse, France is using cricket flour to revive its business:
“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-flavoured fusilli on a drying rack. […]
His boss Stephanie Richard began her homemade pasta business in 2012, and is now hiring again thanks to the success of her latest creations made from insect flour.
“The insect is the protein of the future,” Richard says. “It's protein of high quality that is well digested by the body.” […]
For Richard's unique pastas, she uses pulverised crickets and grasshoppers, sometimes mixing the two, and sometimes mixing ground cepes with cricket flour.
“There's a kind of nutty taste thanks to the cepes, making it taste more like whole wheat pasta,” Richard says.
If you want to buy some cricket pasta for yourself, the online store Bugsolutely appears to have you covered. Of course, if you're more sporting, you'd try to catch the crickets yourself.