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1
Sift both flours through a sifter or fine-mesh strainer into a large bowl.
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2
Add 1/2 cup of the water and mix well by hand.
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3
Slowly add more water and continue mixing until the dough begins to form (it will begin to stick together).
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4
The 1 cup of water is just a guideyou may not need to use all of it, or you may need to add more depending on the level of humidity.
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5
You want the dough to be smooth and firm, not wet and soft like pizza dough.
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6
Knead the dough by folding the bottom part over the top and pressing down with your entire body weight.
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7
Rotate a quarter turn and continue kneading, working the dough until it becomes smooth and shiny, 5 to 6 minutes total.
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8
How do you know when youve kneaded enough?
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9
Test the dough by gently stretching a golf ballsize piece between your hands until the dough extends 2 inches before breaking.
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10
When youre finished kneading, form the dough into a disk and wrap in plastic.
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11
Let it rest at room temperature for 20 minutes.
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12
Once rested, divide the dough into four pieces.
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13
Wrap three of the pieces in plastic until youre ready to use them so they wont become dry.
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14
Lightly dust your counter with buckwheat flour and set one piece of dough on it.
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15
Press down on the dough with your hands until you form a square, then with a rolling pin, roll it into a thin rectangle at least 18 inches long and 1/16 inch thick.
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16
Be sure to rotate and flip the dough every few rolls, dusting it with a little flour each time.
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17
Lightly fold to layer the dough into thirds.
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18
Gently place a wooden box or straight edge on the dough to use as a guide when cutting the noodles.
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19
With a flat knife, cut the layered dough into 1/8-inch-thick strips.
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20
Gently shake out the noodles and place them loosely on a plate until ready to use.
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21
Repeat with the remaining pieces of dough.
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22
To cook the noodles, place a large pot of water over high heat and bring to a boil.
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23
Submerge a metal strainer in the water and add the noodles.
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24
Cook for 1 minute or until al dente (tender and cooked through but not mushy).
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25
Drain and rinse under cold running water.
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26
Serve with Hot or Cold Soba Broth.
