Anyone have a recipe for soba noodles with buckwheat flour?!
Anyone have a recipe for soba noodles with buckwheat flour?
Answers:
400 grams buckwheat flour (soba-ko) 100 grams all-purpose flour (komugi-ko) 1 cup filtered water + 1 teaspoon flour for dusting
1) Place flour in a large shallow bowl and combine well with tips of your fingers. Add 1 cup water and incorporate completely with the tips of your fingers, using both hands to work the mixture.
2) When well-incorporated, moisten hands with remaining teaspoon of water and work into a ball.
3) Knead the dough ball from the outside in a circular motion. This process, used by potters to work clay, is called kikuneri (chrysanthemum kneading) because the resulting ball of dough has a flower pattern on top. Kikuneri eliminates the air in the dough so it will roll out well.
4) When the ball is well-incorporated, place the flower pattern upside-down on a well-floured surface and shape into a pill, finally removing all the air. Then flatten the outside edge of the pill-shaped dough with the palm of your hand, leaving the middle to be flattened by the rolling pin.
5) Roll out the dough, turning it 30 degrees every few strokes to maintain an even rolling surface. While rolling, you want to turn the dough over once. To do this without breaking the dough, roll it onto a well-floured rolling pin and then roll it off in the reverse direction. Roll the dough so finally you have it in a large square shape to make it easier to cut the noodles evenly.
6) When the noodles are evenly rolled about as thick as a piece of cardboard, cut the dough in half evenly. After flouring well, fold each half onto itself three times so that there are eight layers.
7) With a sharp knife and a well-floured board to guide you, cut the noodles as wide as they are thick.
8) In a large pot, boil at least 1 liter of unsalted water per 100 grams of noodles. Drop noodles into the water when it reaches a roiling boil. Boil for just 45 seconds to one minute. When serving with a hot broth, strain in a colander -- don't rinse. Place cooked noodles in individual serving bowls and ladle hot broth over them. For cold soba, strain noodles and rinse well in cool water. Immediately immerse in ice water and agitate the noodles, washing them in the cold water. Strain the water thoroughly and serve with a cold dipping sauce.
9) 100 grams -- 150 grams of finished noodles per person is a good guide. Serves 4-6.
Similar to egg based pastas it is made with buckwheat flour, plain white flour , oil and water.
No eggs, you mix it 70% white flour and the 30% buckwheat flour (buckwheat flour has no gluten), a dash of salt, I use sesame oil, and then cold water, mix and knead into a dough for 5-10 minutes.
Let it rest for 30 minutes and the roll it as thin as possible, if you have a pasta machine you can roll and cut it with it. Then after cutting it let it dry before cooking, like fresh egg pasta, it takes very little time to cook, 2-3 minutes or until it floats.
When I was in Japan, I went to several Noodle shops, you eat them cold with a dipping sauce, sometimes they are served in soups or as a garnish under cooked meat dishes. I am a former chef from Canada and have made and purchased them fresh and dried several times.