Soba Buckwheat Noodles
Pasta and Pizza | Japanese cuisine
⏳ Time
45 minutes
🥕 Ingredients
3
🍽️ Servings
4
Description
The entire batch of noodles contains 1700 kcal, and 1 serving is 425 kcal.
Ingredients
- Buckwheat Groats - 2 cups
- Wheat Flour - ½ cup
- Water - ¾ cup
Step by Step guide
Step 1
Mix the buckwheat flour and wheat flour (or rice or soy flour). Dough made with 100% buckwheat flour will lack elasticity and will be dry and brittle.
Step 2
Sift the flour through a fine sieve into a large wide bowl.
Step 3
Add water to the flour. Do not pour all the water at once; add it gradually while kneading the dough with the fingers of one hand. As soon as the dough reaches a familiar consistency that is not too stiff, stop adding water and start kneading the dough with both hands.
Step 4
Knead until the dough is smooth, elastic, and free of any air bubbles. This should take about 10 minutes.
Step 5
Dust the work surface with any flour except buckwheat, place the dough on it, and roll it out into a thin sheet using a long, thin rolling pin. Roll the dough until it is no more than 3 millimeters thick.
Step 6
Fold the rolled-out sheet of dough in half lengthwise. Repeat this operation four more times.
Step 7
Use a very sharp wide knife to cut a narrow strip of dough. This will be the first batch of 'soba' noodles. Cut the dough crosswise until it is finished.
Step 8
Dust the work surface with flour again and 'toss' the noodles so that they separate into strips. *Use a pasta machine if available. After rolling out the dough, attach the spaghetti cutter and 'roll' the sheets of dough through the machine.
Step 9
Heat water in a large pot and boil the buckwheat noodles in boiling water for no more than 1 minute or until cooked.
Step 10
Drain the noodles in a colander. Fresh buckwheat noodles do not keep long, no more than 3-7 days in an airtight container in a cool place.
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