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Soba, Japanese buckwheat noodles, step by step recipe with photos

  • bottled water
  • wheat flour — 1 cup + powder for powder
  • buckwheat flour — 1 cup

Svetlana, the recipe gives fairly accurate indications of the sensations — what should be the dough. Pour on 2 tbsp. l and try

And how much water?

Yesterday I made it according to this recipe. Previously I went through the Internet and looked at all the options. for a start, decided to keep the proportions of flour 1: 1 and not reduce the amount of wheat.

I started to add water from 150 ml, as a result, I took 350 ml of water for 500 grams of flour mixture + wet my hands seven times. The dough is very dense, it is practically impossible for me to knead.

When a little mixed dough in a more or less homogeneous mass, put in a bag and left for 1.5 hours. the dough became very pliable and soft, but still I would not dare to roll it. Rolled on testoraskatyvalke, cut with a knife. Cooked just 2 minutes.

Then washed with cold water, and once again heated in oil in a frying pan. Leftovers left to dry. Let’s see how the dried soba will cook.

Conclusions: 50 ml of water was clearly superfluous. We need to try somehow without this amount, because as a result, soba was too soft. We must try to make the proportions of flour 2: 1.

The children eaten with great pleasure, only cracked behind their ears) Portions of 400 grams of flour mixture we eat at one time — two adults and two children.

I think I’ll try again.

I bring the dough to mind on a lap cutter (in the dough sheeter section). If you suffer for a long time and persistently, then the dough really turns out to be elastic.

I advise you to sprinkle the finished layer with starch before cutting — so when cutting and drying the noodles will not stick together.

But if it is too thin to roll out the noodles during cooking can fall apart. There are different types of soves with different ratios of buckwheat, up to 80% and most likely the technology of cooking such noodles is different

It is very convenient to cut the noodles with a pizza circular knife.83

In buckwheat flour there is no gluten, in rye flour there is also very little, it will be difficult, if not impossible, to assemble such dough, roll it out and chop it.

Hello, can you replace wheat flour with rye flour?

I managed!

Thank you very much for the recipe !! Knead harvester, rolled out the dough on a roll-out machine.

Combine dough kneaded for 40 minutes.

At first I did not believe in success, because the dough did not want to be elastic, but after 30 minutes some sort of "chemistry" and it rolled sharply into a ball and turned into a regular dough.


Thanks again!!

The fact that the dough is very difficult, dense, heavy is a fact. Need to knead "painfully" long, 40 minutes at least.

Gregory is right — add hot water (because of buckwheat), this is not discussed.

Egg never add. The minimum ratio of wheat and buckwheat flour is 1: 2. The more wheat flour, the more elastic the dough, and vice versa.

Therefore, completely without wheat is indispensable. Do not digest!

Not more than 4-5 minutes. I do not rinse (this is a personal matter).

Tasty always, combined with everything.

Eat all!

No, wheat must be added. even the Japanese add. only buckwheat flour if done, then it will not hold

I join the previous question.

Is it possible to exclude wheat flour or at least minimize it? Or will the noodles fall apart? Or will not be delicious?

Tell me please.

Why not make noodles from buckwheat flour?

Or is it still possible?

Grigory: I’m afraid that I can not agree with you. This is a complex paste, it needs to be kneaded.

And water needs to be added at room temperature. the noodles that you see in the photo are cooked by us exactly according to this recipe. It is possible that the problem is in the quality of flour

Gregory, do not know how to do — do not touch.

I got a great soba.

Tatyana, when boiling, nothing is boiled soft.

The recipe is complete nonsense. Firstly, it is necessary to pour warm or even hot water. This is a very important moment. and in the second, eggs are added there or not added at personal discretion (with eggs it is better). I tried cooking for the sake of interest exactly according to this recipe (maybe I used to cook incorrectly before?) and it didn’t work. rather, it was a pound of pasta completely devoid of the ability to roll. it was possible to mold only cakes out of it.

Such noodles / without eggs / will not fall apart when cooking? This recipe is like homemade noodles, which I always make

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