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Books: Cooking by Cuisine -> Cooking Japanese
The Book of Soba
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by:
Udesky, James
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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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