by kirra » Mon Jul 13, 2009 6:02 pm
Homemade Buckwheat Soba Noodles
Nourishing Gourmet
This recipe uses the soaking method, which neutralizes anti-nutrients in grain, so start the night before.
Ingredients:
2 cups of buckwheat flour *See notes above for adding in wheat flour for extra strength
1/2 cup of water
1/2 tablespoon raw apple cider vinegar or lemon juice
Preparation:
The night before, place the flour in a medium size bowl. Pour the water and vinegar/lemon juice into the bowl and mix with a wooden spoon until you’ve combined it as much as you can. It will most likely be a crumbly mixture at this point. Using your hands, start kneading the mixture until the water and four starts turning into a ball (at which point you can knead a little on a clean surface outside the bowl). Knead for a few minutes until it forms into a firm ball. If needed, you can add 1-2 tablespoons of more water, or flour. You want a firm, but not dry, or wet ball. 1/2 cup of water to 2 cups of flour was perfect for me.
Clean out your bowl and place the dough ball back into it. Dampen a clean dish towel, and wring dry. Place over the ball of dough to keep it moist while it “soaksâ€
[b][size=150]Homemade Buckwheat Soba Noodles[/size][/b]
Nourishing Gourmet
This recipe uses the soaking method, which neutralizes anti-nutrients in grain, so start the night before.
[b]
Ingredients:[/b]
2 cups of buckwheat flour *See notes above for adding in wheat flour for extra strength
1/2 cup of water
1/2 tablespoon raw apple cider vinegar or lemon juice
[b]
Preparation:[/b]
The night before, place the flour in a medium size bowl. Pour the water and vinegar/lemon juice into the bowl and mix with a wooden spoon until you’ve combined it as much as you can. It will most likely be a crumbly mixture at this point. Using your hands, start kneading the mixture until the water and four starts turning into a ball (at which point you can knead a little on a clean surface outside the bowl). Knead for a few minutes until it forms into a firm ball. If needed, you can add 1-2 tablespoons of more water, or flour. You want a firm, but not dry, or wet ball. 1/2 cup of water to 2 cups of flour was perfect for me.
Clean out your bowl and place the dough ball back into it. Dampen a clean dish towel, and wring dry. Place over the ball of dough to keep it moist while it “soaksâ€