Traditional Japanese buckwheat noodles or soba require much more work and patience to prepare than ordinary wheat pasta. But soba contains fewer calories and carbohydrates, has a low glycemic index, and it turns out delicious dishes no less than the Italians of the famous pasta types.
It is necessary
-
- 2 cups buckwheat flour;
- 1/2 cup wheat
- rice or soy flour;
- 3/4 cup water.
Instructions
Step 1
Mix buckwheat and wheat, rice, or soy flour. A dough mixed with 100% buckwheat flour will not have enough elasticity, it will be dry and brittle. Sift flour through a fine sieve into a large, wide bowl.
Step 2
Add water to flour. Do not pour all of the water in one go, but add a little while kneading the dough with the fingers of one hand. As soon as you feel the usual consistency of not very tough dough, stop adding water and start kneading the dough with both hands. Knead until you are sure you have a smooth elastic dough without a single air bubble. This should take about 10 minutes.
Step 3
Sprinkle the chopping surface with any flour other than buckwheat, put the dough on it and start rolling it into a thin layer using a long and thin rolling pin. Roll out the dough until it becomes a thin layer no more than 3 millimeters in height.
Step 4
Take the rolled out dough and fold it in half lengthwise. Repeat this operation four more times.
Step 5
Use a very sharp wide knife to cut a narrow strip of dough. This will be the first serving of soba noodles. Cut the dough across until it runs out.
Step 6
Sprinkle flour on the chopping surface again and "swirl" the noodles until they separate into strips.
Step 7
Use a pasta clipper if you have one. After rolling out the dough, place the spaghetti attachment and roll the dough through the machine.
Step 8
Heat the water in a large saucepan and boil the buckwheat noodles in boiling water for no more than 1 minute if you plan to use them later, or if the recipe requires it, or until tender.
Step 9
Drain the noodles in a colander. Fresh buckwheat noodles are stored for a short time, no more than 3-7 days in an airtight container in a cold place.
