MICHAEL'S FATFREE HOMEMADE SOBA NOODLES

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MICHAEL'S FATFREE HOMEMADE SOBA NOODLES

4 cups buckwheat flour

1 cup all-purpose flour

4 tsp. salt (or no salt) dissolved in 1/2 cup water

2 large heavy-gauge plastic bags

 

 

 

 

 

 

1. Dissolve salt in 1/2 cup hot water, add to bckwheat

flour, knead with plastic spatula, add 1/2 cup cold

water little by little while kneading, and add

remaining flour. Dough will not be completely smooth.

Wrap dough in plastic bags, place on the floor, and

knead with bare feet by stepping back and forth on

dough. When dough has been flattened to about 1 foot

in diameter, remove from plastic, fold into quarters

(wedge-shaped), rewrap in plastic, and resume kneading

by foot. Repeat 5 or 6 times until dough is smooth and

well mixed.

 

2. Fold dough into rectangle approximately 6x 10

inches. Lightly sprinkle work surface with flour to

prevent sticking.Roll out dough in all directions,

turning over occasionally, and sprinkle with a small

amount of flour when necessary to prevent sticking.

In order to spread out dough it may be necessary to

occasionally fold dough in thirds and press down

crosswise with rolling pin to " stretch " dough,starting

from the center and working your way towards one end,

then returning to center and working your way towards

other end.

 

When dough is thinner than 1/8 inch and about 1.5 x

2.5 feet, sprinkle with flour, and fold into thirds.

The result should be 6 inches x 2.5 feet. Cut across

the folds into strips thinner 1/8 inch thick. Gently

lift and shake noodle to separate. Sprinkle with

flour. Noodles should be elastic, not sticky.

 

Serves 4-5

 

Author:adapted from A First Book of Japanese Cooking

Source: Michael Block for FatFree Recipe Archive

Formatted by Chupa Babi in MC: 08.24.07

 

ChupaNote: kwvegan vegan

 

 

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