2 cups whole wheat flour
1/4 cup soy flour
1/3 cup pumpkin puree
1. Combine flours. Stir in pumpkin and enough water to make a sturdy dough. Knead for about 5 minutes. Place on a floured counter and cover with a damp cloth for a half an hour.
2. After letting the dough rest, sprinkle some flour on the countertop and roll the dough out thinly, sprinkling extra flour and loosening dough from the counter, as necessary.
3. Cut into thin strips and drape over a rack to dry completely for short term storage, or allow to dry for at least half an hour, then cook for 7-10 minutes in a large pot of barely salted water.
(You can also cut this dough into 3-4 inch squares and fill with pressed sauerkraut, as my grandmother did, or any other filling you can imagine.)