You make Japanese soba noodles either from buckwheat flour (soba-ko) or wheat flour (komugi-ko). Both versions of soba are about the diameter of a regular spaghetti pasta noodle and can be served hot or cold in many dishes.
Instructions
1. Measure the appropriate amount of flour. Sift to remove lumps, and add the desired flour into a large mixing bowl.
2. Add water to the flour. Begin adding water a little at a time. Continue adding water until flour begins to form into a dough consistency. Stop and knead dough. Ensure that the dough is sufficiently pressed until all air bubbles have been eliminated.
3. Roll dough out onto a floured tabletop with a long, thin rolling pin. Continue rolling the dough until it has been reduced to about a 1/8-inch.
4. Take the rolled dough and fold in half lengthwise. Make four folds of the dough sheet end to end.
5. Use a very sharp knife or pasta cutter and slice through the folded dough lengthwise about a 1/4-inch from the edge of the sheet. This will be the first long, thin row of Japanese soba noodles. Continue slicing in from the edge until all noodles have been formed.
6. Place the freshly made soba noodles into boiling water for approximately 8 to 10 minutes. Boiling noodles for a short time longer can decrease the firmness.
Tags: adding water, from edge, , , Japanese soba noodles, long thin