"Steve Ritter" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:I'm preparing to make Fresh hand made Soba noodles.
It is one of my weaknesses.I always buy it in the
bags and it is great, but this time I'm going to try
fresh. I have got freshly ground Buckwheat flour so
I'm ready to go.
Any experts or experienced culinary people out there with
good advise? I know it's very simple. But sometimes those
things are the trickiest.
I also make my own sauce to go on top. Teriyaki sauce,
mirin, garlic and scallions and ginger mixed.
Any advise will be appreciated.
Steve
Maybe this will help:
Dimitri
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 important 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)
