Soba/Buckwheat Noodles: Easy Preparation
I’ve been asked for some time how to make your own soba/buckwheat noodles at home.
It is not that difficult, although you might need some particular tools.
Here is a simple recipe from which you can freely improvise.
Enough for 5 people
Buckwheat Flour/Soba-ko: 400g
Wheat flour (normal): 100g
Cold water: 250g
Some additional buckwheat flour for folding
Wooden rolling pin
Large Chinese/Japanese-style chopping knife
Wooden working surface/board
Board for guiding knife
Pour buckwheat flour and Wheat flour into a large basin/pan and mix well.
Pour in one third of the water slowly in a thin flow. Mix with tip of fingers.
Break eventual hard lumps between fingers.
Repeat step 1 twice again until you obtain a fine mixture.
Work as fast as possible.
Once satisfied with the uniformity of the mixture, press hard with your knuckles.
Once the flour has chamged into one lump, fold and press with palm of the hand.
Repeat Step 5 until lump has become shiny. Fold into a ball.
Shape the lump into a pyramid.
Turn pyramid onto its tip and press hard as to form a saucer.
Start spreading lump with wooden roll pin. first angle by angle as to form square.
Once you have spread the lump until the square has diminished to a 2 mm thickness, first sprinkle some buckwheat flour all over the surface and fold in two.
Sprinkle with buckwheat flour and fold again (4 layers).
Cut soba lump with the heavy chopping knife, using the wooden guide board for even cutting by shifting the guide board slightly after each cut.
Bring a large large pan of water to boil, drop noodles into water separating them between your fingers as they fall out. Boil for 2~3 minutes stirring with long chopsticks.
Take noodles out of pan (the soba tsuyu/soba soup can be used hot later) with a sieve and coll down under running cold water. Drain.
Serve onto plate with or without dry seaweed, wasabi, soba soup or whatever you feel like.
You could also make maki with the same soba.
Variations are many!