Buckwheat noodles are the perfect alternative for people who need a gluten-free substitute for regular noodles or pasta. Also known as Soba noodles, they are a common ingredient in many Japanese recipes such as Soba salad or Yasai Yakisoba.
Buckwheat is a seed which can be commonly found in eastern Asia and is considered a complex carbohydrate with lots of protein that will usually be classified as a cereal. Once it is grounded and turned into flour, buckwheat is the main ingredient for these famous Japanese noodles. At OneHowTo we'd like to teach you how to make buckwheat noodles to create the most delicious dishes you can imagine.
The first step to make buckwheat noodles is to boil the half cup of water in a saucepan. Add the sea salt and stir so it melts properly. Meanwhile, you should pour the buckwheat flour in a bowl.
Next, slowly pour the boiling water in the bowl with the flour and start processing or blending the mixture carefully. A good tip is to turn the processor on while you pour the water so it blends while you are pouring. Blend until the flour has turned into a compact ball of dough.
If after pouring all the water it has not formed a compact mass and has some crumbles, pour half a teaspoon of hot water until it is homogeneous.
Find a clean surface so you can spread the dough and knead it with your hands for two minutes. After this time, Get a rolling pin to flatten it out, creating a dough of approximately 5 inches. Place the dough in a bowl and cover it with clingfilm. Leave it to cool down for 20 minutes.
After this time has passed, take the clingfilm off and place it on the working surface. Cut the dough into four even pieces. Add some more flour on the first piece and roll the piece so it is 6 in long and 3 in wide approximately.
The best way to make buckwheat noodles is to have a pasta machine, in this way you only need to add the rolled dough to it on the setting you prefer. Run it over a second time on a small setting if you want finer noodles. If you do not own a pasta machine, you will have to roll the dough once more and finely cut the pieces with a knife to your desired fineness.
Repeat the procedure with all four sets of dough.
Hang the resulting pasta on a rack to dry for 30 minutes. Turn them over once or twice to help them dry better.
Once dry, you can store them or cook them straight away. To cook, carefully put them in a saucepan with boiling water and the table salt and cook for 10 minutes, stirring gently every now and then. Drain and pour some cold water so they stop cooking. Your buckwheat noodles are ready to eat!
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