-
1
Mix the buckwheat flour and bread flour together in a bowl.
-
2
Add 1/2 of the water.
-
3
Drizzle it around the perimeter so that the water doesn't reach the bottom of the bowl.
-
4
Mix rapidly until the dough is crumbly.
-
5
If it gets stuck to the bottom of the bowl, scrape it off as you mix.
-
6
Add the rest of the water and continue mixing and scraping.
-
7
Make sure the water is evenly distributed.
-
8
The dough should look like cooked ground meat.
-
9
Press the dough together into a ball.
-
10
Knead, always folding in the edges towards the center.
-
11
When the surface of the dough is no longer floury and feels smooth, it's done.
-
12
Gather up the dough towards the center and form into a conical shape.
-
13
It should look like this, like an evenly formed cone.
-
14
Press down the dough from above the point of the cone.
-
15
Roll the dough out with a rolling pin while dusting the surface of the pin, the dough and the work surface.
-
16
When the dough is rolled out thinly enough, make into a rectangular shape, dust with more flour and fold in half.
-
17
(The photo shows a dough using 250 g of flour folded in half.)
-
18
Fold over the dough from the top and bottom ends.
-
19
Make another fold from the side nearest you, so that there's a 1cm gap between the folded edge and the bottom edge of the dough.
-
20
The right tools help a lot.
-
21
I bought the special soba-cutting knife and the board that helps me keep the slices even.
-
22
Cut the dough into evenly spaced slices.
-
23
Put the noodles in boiling water.
-
24
Mix in a figure-8 pattern with cooking chopsticks.
-
25
When the noodles float to the surface, cook for an additional 30 seconds or so and they're done.
-
26
Drain, rinse several times in cold running water, and cool in ice water.
