The Book of Soba
Homemade Soba NoodlesMaking soba noodles at home can be fun, creative, and once you get the hang of it, quite an easy thing to do. By using the utensils and space available in the average kitchen, and by obtaining the freshest buckwheat flour available, you can make fresh buckwheat noodles that will delight and satisfy your family, friends, and guests.The process will be described in an easy-to-follow, step-by-step method. In the beginning, let this serve as a guide. Later, use it as a springboard for developing your own methods. With each batch, try to improve your technique, speed, and sense of rhythm. After several attempts, you'll gain a measure of confidence, and from then on you'll find yourself looking for any occasion to whip up a fresh batch of noodles for an impromptu lunch or dinner party.Keep in mind that the two most imprtant elements for making successful soba noodles are obtaining fresh and sufficiently sifted flour, and then performing the initial mixing of the water into the flour in such a way as to allow the buckwheat to develop its own viscosity.INGREDIENTSMakes 2 1/2 pounds (1.1 kg)5 1/4 cups buckwheat flour (700 g)2 1/4 cups wheat flour (300 g)2 cups water (480 cc)EQUIPMENTCutting boadRolling pinBrad, well-sharpened kitchen knifePlastic wrapLarge mixing bowlStrainers--This text refers to an out of print or unavailable edition of this title.