Author Notes: Making noodles from scratch might seem daunting, but is as easy as anything. You don’t need a pasta roller, or any specialist equipment. In fact today my rolling pin was no where to be found, so I used a full roll of cling film in its place. All you need is a little arm power to knead the dough, a big bowl, a saucepan, measuring cups and a large flat surface. Et voila you have noodles. Delicious home-made wheat-free soba noodle at that. The dried variety just don’t quite compare!
Japanese Soba noodles are traditionally made with 100% buckwheat flour. Since buckwheat contains no gluten, it has limited elasticity and is a difficult flour to work with alone. Combining the buckwheat with another gluten-containing flour makes them a lot easier to handle and achieves a better, more elastic, noodle.
If you want to keep the recipe wheat free, I would recommend using kamut or white spelt flour, otherwise you can use typo 00 or plain flour.
I tend not to add any salt to the noodle recipe - if you are serving it with soy sauce or dashi, or any sort of salad dressing, there really is no need. My preferred way of eating soba is cold, but they can be served at room temperature, or added to hot broths too. I wouldn’t recommend using them for stir fries because they tend to be naturally quite sticky.
My preferred way of eating them is with toasted cashews, fresh, ripe mango and toasted sesame seed oil. Its a lovely, filling summery noodle salad. - Tessiewoo
For the Noodles
- 1 cup Buckwheat Flour
- 1/2 cup Kamut, or White Spelt Flour
- 130-150 milliliters Tap Hot Water
- 1/2 Mango
- 3 Spring Onions, finely chopped
- 1 tablespoon Garlic Oil
- 1 teaspoon Toasted Sesame Seed Oil
- 1/2 Lime
- Combine the buckwheat and kamut/spelt flour in a large mixing bowl. Add the water gradually.
- Work the flours and water together, kneading to form the dough. If at any point the dough feels to crumbly, add a little more water. Alternately, if it is too sticky add a little more kamut flour. Knead the dough until it comes together in a smooth round ball then turn it out on the counter and knead with the heel of your hand.
- The dough should be soft and smooth, if any cracks appear, you need to add a little more water. Once smooth, shape the dough into a flat rectangular parcel. This will help the dough keep its shape as you roll.
- Spread a generous handful of semolina, or starch, over half of the dough. Fold the dough in half. Spread the bottom of the dough with more starch and fold the top down. Spread starch over the entire surface of the dough and fold the top down again. You should end up with a rectangular package.
- Begin cutting the noodles approximately half a centimetre thick. Keep slicing undid you have made noodles out of all of the dough. Keep an eye on your noodles, to ensure they are of even thickness. Toss the cut noodles with a little more semolina, or starch, to prevent sticking.
- Bring a large pot of water to a boil. Salt the water generously and drop in the soba. Cook the noodles for one minute, then drain and immediately rinse under cool water. Use your hands to lift and gently shake the noodles as you rinse them; this helps remove the starchy film that coats the noodles whilst they cook. After rinsing, drain and serve immediately, cold or room temperature.
- They store well in the fridge for a couple of days. I often make double, box them up in tupperware and store for handy lunches.
- Serve to the table with a wedge of lime and extra soy sauce.