For the noodles…
10 oz. buckwheat flour
2.5 oz. all-purpose flour
3/4 c. warm water
several tablespoons of arrowroot flour (for dusting the noodles)
For the soup…
8 c. broth (I used homemade lamb broth)
2 carrots, peeled and sliced thinly (I used a mandolin set on 2)
2 big handfuls of fresh soba noodles
To make the noodles…
- Combine the flours and water in a stand mixer and using the kneading hook, mix and then knead the dough for about 5 minutes. While the dough is kneading in the stand mixer, I set up my pasta roller (Imperia).
- Form the dough into a ball and roll out on a board to about 1/4 inch thick.
- Cut the dough into four portions and dust with the arrowroot flour to prevent the noodles from sticking together when cut.
- Roll each portion through the rolling part of the pasta roller first set at #1 and work up to #4.
- Then place the rolled dough in the tagliolini size cutter.
- Place the cut pasta on a plate and dust with a little more arrowroot flour and toss.
- Repeat the process with all of the dough.
To make the soup…
- Bring the broth to a boil in small pot and add the cut carrots.
- Bring to a rolling boil again and add the handfuls of noodles.
- Once the noodles are added, I boiled the soup for about 3 minutes, removed from the heat and served immediately.
Spread the remaining noodles out on 2 large platters and dry for about 8 hours. Once dried out, store the noodles in an airtight plastic bag and freeze until ready to add to more hot broth.
- Category: lunch, dinner
- Cuisine: Japanese