Hand-crafting buckwheat, or traditional Japanese soba noodles, requires more patience than traditional wheat-based pasta. The result, however, is a versatile noodle that can be served hot or cold, seasoned simply or with a variety of sauces, or used in soups. Dough made from 100 percent buckwheat flour lacks the elasticity of dough made from wheat flour and tends to be drier and more brittle. If you find kneading and shaping the dough a challenge, substitute soy, rice or all-purpose white (wheat) flour for 1/2 cup of the buckwheat flour.
Instructions
Step 1
1. Place buckwheat flour in the bowl and make a well in the center. Slowly pour the water into the well, using your hand to mix the flour and water together until it forms a ball.
2. Generously flour a firm, flat surface. Knead the dough until it is smooth and shiny, about 10 minutes.
3. Divide the dough in half and using the rolling pin, flatten the dough into a large square. The dough should be thin, no more than 2 mm thick. The dough will be dry.
4. Using the straight edge--a ruler or edge of a cutting board--as a guide, cut the dough into strips, about 3 mm wide. Separate and place the cut noodles on a floured kitchen towel or baking sheet. Handle the noodles carefully; they will be dry and brittle.
5. Bring a large pot of water to boil. Place the noodles into the boiling water and cook for about 1 minute, or until tender but still firm. Drain well and serve as desired.
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