- 2 cups of buckwheat flour
- 1 cup unbleached wheat flour
- @ 1/4 cup vital wheat gluten
- 1 cup water
Then slowly pour in the water a bit at a time.
Then knead, knead, knead. Very important. This helps the dough to blossom.
Once it is mixed together very well, form into a big ball and let rest for at least 15 minutes.
After the resting period the dough will be much different, less sticky and firmer.
Slice your dough ball into 4 pieces, like so:
You will use one of these balls for about 2 servings of soba noodles. Since I was going to be the only one eating them today, I made one and froze the other three to make later.
Now, sprinkle buckwheat onto cutting board:
Roll out the dough until it is about 1/8 of an inch thick. Turn dough over a few times when you are rolling it out to make sure it doesn't stick to the board.
Then, start cutting small sized noodles:
And keep cutting until you are done:
Pick them up and put them into a pot of boiling water for about 20 minutes:
Mix with tasty sauce, refrigerate for at least an hour (longer for flavor to really sink in). And, of course, Enjoy!
Until next time.... God bless!