Homemade soba recipe

Instructions

Dough preparation and kneading

1. Mix buckwheat flour and wheat flour in a large bowl. Gradually pour in the warm water, stirring with your fingers to incorporate well.

2. Work the dough until smooth, then transfer to a clean work surface.

3. Knead vigorously for 10 minutes, exerting even pressure with the palms of your hands until the dough becomes soft and slightly elastic.

4. Form into a ball, wrap in cling film and leave at room temperature for 30 minutes to allow the flours to fully hydrate.

Spread and cut noodles

1. Sprinkle the work surface lightly with cornflour or buckwheat flour. Flatten the dough by hand, then use a rolling pin to roll it out gradually to a thickness of about 2 mm.

2. Gently fold the dough accordion-style over itself, lightly flouring between each fold to prevent sticking.

3. Using a sharp knife, cut 3 mm-wide strips.

4. Carefully separate the noodles with your hands and dust lightly with flour to prevent clumping.

Noodle cooking

1. Bring a large pot of water to the boil, without adding salt.

2. Add the noodles, stirring gently to prevent them from sticking together. Cook for 2 to 3 minutes, depending on the thickness of the noodles, until tender but still slightly firm.

3. Drain immediately and rinse thoroughly under cold water, rubbing lightly to remove excess starch.

4. Drain carefully and set aside.