Soba noodles are high in protein and very healthy way to feed those noodle or pasta cravings that may creep up on you. It may seem an intimidating task, but once you've done it you'll see how simple of a process it is. Check out one way to use them in my sesame lime soba salad, you can find the recipe here
buck wheat soba noodles from scratch
280 grams buckwheat flour
70 grams all purpose flour
175 grams water
corn starch for dusting
1 - In a large bowl, combine the two flours and mix well. Pour the water over the flour mixture and using your fingers toss the flour with water until the mixture begins to resemble crumbs.
2 - Transfer the comb like mixture to a work surface and knead and squeeze until it comes together. Knead until smooth.
3 - To ensure that you have an even dough to roll out, shape the dough into a cone, press down on the peak with the palm of your hand to create a disc.
4 - Sprinkle cornstarch on your work surface, on the top of your dough and on your rolling pin. Begin rolling the dough from its center and work your way outwards to create an even thickness. As you roll, try your best to ease you dough into the shape of a rectangle.
5 - You have two options when it comes to cutting; by hand or using the attachment on a pasta maker if you have one.
•PASTA MAKER - (the way I did it) Cut your rolled out dough into sections wide enough to feed through the cutting attachment for your pasta maker. Dust with more starch and feed through the smallest cutter. Toss the noodles with more starch and cover with a damp tea towel or damp paper towel to keep from drying out while you wait for your large pot of water to come to the boil
•BY HAND - Dust your dough with a generous amount of starch, fold in half length ways, repeat this step 3 more times. Using a long sharp knife, slice your noodles at your ideal thickness, being careful to keep them uniform. Toss the noodles with more starch and cover with a damp tea towel or damp paper towel to keep from drying out while you wait for your large pot of water to come to the boil
6 - Bring a large pot of water to the boil, add a generous pinch of salt. while you wait for your water to come to the boil have a colander or large strainer set up in your sink. Prepare a large bowl with ice cold water. Once the water has come the boil, set a time for 1 minutes, carefully drop your noodles in and start your timer. Once the minute is up, quickly but carefully drain the noodles and submerge them in the ice cold water, and allow to completely cool (about 1 to 2 minutes). Drain and toss with sesame oil in preparation for use.