Ok- I got a pasta machine in december (thanks mom!), so I use that- but the recipe is pretty simple-
I started with a basic vegan pasta recipe- I think it was something like 1:2 water: flour, though it might have been 1:4- The original might also have had some salt- oops.
So this morning I re-guessed my measurements and put
1 3/4C flour
1/4C corn starch
Put the flour and cornstarch in a bowl, mix them up a bit, dump the water on top. I then mixed it up- came out too soft, with bunches of flour still in the bowl, so I kneaded a bunch in- I was probably about 1/2 cup long on flour, but it's really dry here- like 30% Humidity.
So kneed the dough, then punch it flat enough to run through the pasta machine. Sent it through about a dozen times on the biggest setting, flouring and kneading between each pass, then brought it down to about the second smallest setting, again, flouring between passes. Then I just fold the pasta sheet so that when I cut through the middle I get full "square" sheets, and use them like normal wrappers. Not really authentic (I don't think) but rice flour isn't available here, and neither are vegan wrappers.
Oh, and if you use this to make fresh Italian style pasta- don't use the corn starch... makes the noodles gummy. Don't ask.
Make any sense? If not I'll try to do a photo tutorial when I get a chance. Maybe tomorrow, maybe tuesday... depends on sleep.