Handmade Soba (Buckwheat) Noodles 手工蕎麥麵

I got 1kg buckwheat flour at Motegi, which was harvested this autumn.

I usually mix 80% buckwheat and 20% wheat flour to make noodles smooth and long. Wheat flour would be mixed to connect buckwheat smoothly. This time I made the noodles with 100% buckwheat and water alone. 

During mixing buckwheat with water, I was fascinated with its fresh nutty flavour. The dough is green. The wonderful color reminded me of soba fields in summer under the sunshine.

I extended the dough with a long rolling pin to 1.5mm thick. When you bite pure buckwheat noodles, you will feel they are not smooth and stiff in case noodles are thick. I tried to cut the flattened dough into 1.3mm wide each while buckwheat is mixed with 20% wheat I cut it into 1.5mm. The taste was good!

This buckwheat is one of the best gifts this year.