Homemade soba recipe

Instructions

1. Mix buckwheat flour and wheat flour in a large bowl. Add the warm water in two additions, mixing thoroughly with your fingers.
2. Knead the dough until smooth. Transfer to a clean work surface and knead vigorously for 10 minutes with the palms of your hands, until soft and slightly elastic. Form into a ball.
3. Sprinkle the work surface with cornflour or buckwheat flour. Flatten the dough by hand, then roll out with a rolling pin to a thickness of about 2 mm.
4. Gently fold the dough accordion-style, lightly flouring between each fold to prevent sticking.
5. Using a sharp knife, cut 3 mm-wide strips.
6. Carefully separate the noodles with your hands and dust lightly with flour to prevent clumping.
7. Bring a large pot of water to the boil (without salt).
8. Plunge in the noodles and stir gently to prevent sticking. Cook for 2 to 3 minutes, depending on thickness, until tender but still slightly firm.
9. Drain immediately and rinse thoroughly under cold water, rubbing lightly to remove excess starch.
10. Drain carefully and set aside.