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.
It even cut into beautiful long threads instead of crumbling as I feared it might.
Kind of gorgeous aren't they? Just think of them floating in dashi. What could go wrong?
Well, apparently, even a slight move in the warm broth, and they turned into sludge.
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?