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Homemade Buckwheat Soba recipe (Pasta)

Yield: 6 servings

2 cups buckwheat flour
½ cups water
½ tablespoons lemon juice

Posted by Caroline on Oct 7, 2010


The night before, place the flour in a medium size bowl. Pour the water and lemon juice into the bowl and mix with a wooden spoon until you’ve combined it. 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. Knead for a few minutes until it forms into a firm ball.
Place over the ball of dough to keep it moist while it “soaks”.
Leave the bowl out on the counter top overnight for 12 -24 hours.
Divide the dough into four sections. Using arrowroot powder, buckwheat flour, or even white flour (only if you don’t have to be gluten free), flour the rolling surface well.
Using a sharp knife, cut the noodles into 1/8 inch “slices” all the way down the dough. Repeat this process with the rest of the dough and let the noodles rest for about 10-20 minutes before cooking.

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