Homemade soba recipe
Delicate, fragrant soba noodles are a staple of Japanese cuisine. Made from buckwheat flour, they have a firm texture and a subtly rustic flavor. This homemade recipe allows you to make fresh soba, to be enjoyed cold with a tsuyu sauce or hot in a savory broth.
- Author
- iRASSHAi
- Prep Time
- 120 minutes
- Cooking Time
- 3 minutes
- Servings
- 2
Ingredients
- 200 g buckwheat flour
- 50 g T55 wheat flour
- 120 ml warm water
- Corn starch or buckwheat flour
Directions
- Mix buckwheat flour and wheat flour in a large bowl. Add the warm water in two additions, mixing thoroughly with your fingers.
- 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.
- 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.
- Gently fold the dough accordion-style, lightly flouring between each fold to prevent sticking.
- Using a sharp knife, cut 3 mm-wide strips.
- Carefully separate the noodles with your hands and dust lightly with flour to prevent clumping.
- Bring a large pot of water to the boil (without salt).
- 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.
- Drain immediately and rinse thoroughly under cold water, rubbing lightly to remove excess starch.
- Drain carefully and set aside.
