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    Books: Cooking by Cuisine -> Cooking Japanese

    The Book of Soba

    by:
    Udesky, James




    Publisher:
    Kodansha International
    Published: October 1, 1995
    ISBN: 4770019564
    Format:Paperback
    Pages:240


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    Book Description
    Excerpted from The Book of Soba by James Udesky, William Shurtleff. Copyright 1995. Reprinted by permission. All rights reserved
    Homemade Soba Noodles

    Making soba noodles at home can be fun, creative, and once you get the hang of it, quite an easy thing to do. By using the utensils and space available in the average kitchen, and by obtaining the freshest buckwheat flour available, you can make fresh buckwheat noodles that will delight and satisfy your family, friends, and guests.

    The process will be described in an easy-to-follow, step-by-step method. In the beginning, let this serve as a guide. Later, use it as a springboard for developing your own methods. With each batch, try to improve your technique, speed, and sense of rhythm. After several attempts, you'll gain a measure of confidence, and from then on you'll find yourself looking for any occasion to whip up a fresh batch of noodles for an impromptu lunch or dinner party.

    Keep in mind that the two most imprtant elements for making successful soba noodles are obtaining fresh and sufficiently sifted flour, and then performing the initial mixing of the water into the flour in such a way as to allow the buckwheat to develop its own viscosity.

    INGREDIENTS
    Makes 2 1/2 pounds (1.1 kg)
    5 1/4 cups buckwheat flour (700 g)
    2 1/4 cups wheat flour (300 g)
    2 cups water (480 cc)

    EQUIPMENT
    Cutting boad
    Rolling pin
    Brad, well-sharpened kitchen knife
    Plastic wrap
    Large mixing bowl
    Strainers


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