Today I... Had a Complete Noodle Failure
13 Jan 2011

It started with an idea to make my own soba noodles. My udon noodles were so tasty, I thought it would be no problem.

They started out beautifully enough. I used a ratio of 2:1 buckwheat to bread flour with salt and water. The rested dough, once rolled a little bit, fed through the past roller to yield fine sheets of pasta.

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It even cut into beautiful long threads instead of crumbling as I feared it might.

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Kind of gorgeous aren't they? Just think of them floating in dashi. What could go wrong?

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Well, apparently, even a slight move in the warm broth, and they turned into sludge.

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So sad. Obviously, no recipe until I get it right. I always do like a good challenge...

Has anyone made their own soba before? What's your trick?


(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!).

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