Trial : home-made soba buckwheat noodles

I often eat soba buckwheat noodles. But this time, I’ve made them. Hurrah !

soba-mania, many soba variation

Buckwheat flour is not so easy to work. I don’t know the pro technique and I totally cheated.
-took buckwheat flour, added lukewarm water to wet it
-added as much durum semolina as necessary to make it not too sticky. I’d say, they are 30% semolina, 70 % buckwheat.
-passed into the pasta machine

Patatra ! Well, I’ve waited one hour and tried again. No problem. The dough needs to rest.

Boiled the noodles 2 minutes, let 2 minutes in old water, then I’ve rinsed and refreshed them in iced-water.
Important : keep the water in which the noodles boiled.

Serve along with a cup of tsuyu (soy sauce and dashi stock cold soup).

A few toppings.

A side dish : veggies seasoned with sesame oil and soy sauce.

Lunch is served !

Add toppings in the tsuyu, then deep the noodles :

Schlllurrrp !

I had told you to keep the water. When the noodles are eaten, reheat it and pour in the leftover of tsuyu with any remaining toppings.
You can finish the meal with 2 cups of soup :

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