MICHAEL'S FATFREE HOMEMADE SOBA NOODLES: Thanks.

[Guest guest]

, Chupa Babi <recetta

wrote:

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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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Chupa.

I wish more people would make their own noodles and pasta. I have

been doing it all my life, and it is so much easier than it sounds.

You can't ruin the dough, and the more it is worked, the smoother the

noodle. I use an egg, in mine, but it isn't necessary. Instead of

doing the stacking, I just fold my dough into the length of noodle I

want, cut the seam sides with a chef's knife, and cut my noodles to

the desired width; give it a try.

Blessings, Jack