Soba - Japanese Buckwheat Noodles Enhanced with Egg (Round 1)

    

Round 1: Soba noodles

Ingredients:

1. 130g Salling organic buckwheat flour from Føtex Supermarket (65% of flour weight)

2. 70g Salling organic wheat flour 11% protein content (35% of flour weight)

3. 1 egg + distilled water to 85ml (42.5% of flour weight)

4. 1 litre of boiling water for cooking each 100g of noodles

Short Instructions:

Instructions:

1. Let the Philips Pasta Maker run and extrude directly using the udon disc as per machine instructions. No need to rest the dough in between.

2. Bring to rolling boil a pot of water. 

3. Cook for  2.5 - 3 mins, drain and serve as dry noodles or in soup. 

4. Drain and bath in cold tap water, rub away excess starch.

5. Drain away the cold water bath and serve :-)

Long Instructions:

1. Let the Philips Pasta Maker run and extrude directly using the udon disc as per machine instructions. No need to rest the dough in between.

2. Dust with corn starch as it will be elastic and a bit sticky.

3. Roll into a loose large nest to portion it and store in an airtight container. 

4. To cook the soba, bring to boil a generous pot of water. For soba, it is best to cook immediately for best tasty result. So don't make soba in large portions to store, even though you can store it of course.

5. Gently add in the soba, and don’t stir it. Otherwise it will beak as soba is made with buckwheat flour.

6. After 30 seconds or so, gently stir it to separate any strand sticking together. 

7. Cover and bring to boil again. Let it boil for a total of 2.5 to 3 mins from the moment you dropped in the soba.

8. Stirring as you go along after it starts boiling again. Get ready a glass of water on the side. If it cooks like the water is boiling over, add some water to bring down the temperature.

9. Test for doneness at 2.5 mins. Pick up a strand of noodles with a pair of chopsticks, dip it in a glass of water so it won’t burn your lips before you taste it. 

10. Once done, drain and wash it under a pot of cold tap water. 

11. Rub gently under the water to remove any excess starch.

12. Serve immediately. If you need to wait a little before serving, coat it with some oil so that it doesn’t stick together after some time.

13. If you wish to re-warm it after the cold bath, dip a portion into the warm udon water that you use to cook the udon with.

Additional Information:

Make this today. Snappy and springy, quite perfect. J like noodles soup, and he happily ate soba as noodles in noodle soup :-) 

Do not add salt for soba. When cooking the noodles, also do not add salt. It will make the soba noodles mushy.

This is based on Philip's soba recipe and it was very successful :-)

Ingredients: Salling organic buckwheat flour, Organic wheat flour 11% protein and distilled water (boiled cooled water):

Salling organic buckwheat flour from Føtex Supermarket

This is the organic wheat flour I use from Føtex Supermarket.

Eggs

In a large bowl, add 130g of organic buckwheat flour

Add 70g of Salling organic wheat flour 11% protein.

Mix well.

Add all the dry ingredients into the Philips VIVA pasta maker's chamber.

Add 1 egg.

Add distilled water to 85ml.

Mix well.

Start the mixing and slowly pour in the water and run the machine automatically.

The pasta maker will mix once and extrude. Do not rest the dough.

After one cycle of mixing, the dough looked like the above. You don't need to pause and open the lid. You can let the machine extrude the soba directly. The above picture is just to show you.

Here comes the soba noodles :-)

After a while, it will fray, but it won't affect the taste or look after they are cooked.

Simply toss the frayed ones, wipe the water vapours off the walls of the lid and the inner-side of the lid, if your machine is getting warm and producing water vapour.

they will come out smooth after that :-)

They will come out better and smoother.

Lightly roll them into a big loose nest.

To prevent the udon noodles from sticking together, coat it with a little corn starch or potato starch.

It is best to cook soba noodles immediately after making them. Bring to a rolling boil a pot of water (1 litre for every 100g of noodles), gently add in the soba noodles. Quickly cover the pot so that it will come to boil again faster.

After about 30 seconds, gently stir to prevent them from sticking together.

Stir as you go along after it starts boiling again.

Let it boil for a total of 2.5 to 3 mins from the moment you dropped in the soba. Test for doneness after 2.5 minutes. Pick up a strand of noodles with a pair of chopsticks, dip it in a glass of water so it won’t burn your lips before you taste it. 

Watch that it doesn't boil over. Get ready a glass of cold water ready on the side. If it looks like the water is boiling over, add some water to bring down the temperature and let it come to boil again. 

Once done, drain with a sieve and 

Drop it gently into a bowl of cold tap water. 

The shock from the cold water will make the udon noodles firm up and it will taste even chewier. 

Gently rub with your hands under the water to remove any excess starch.

 Wash and rinse and replace with a few rounds of cold tap water until the water becomes clear.

Drain off the cold tap water.

If you wish to re-warm the soba noodles after the cold bath, dip a portion into the warm pot of water that you used to cook the soba for 10 seconds or so.

Drain and serve it immediately with a teaspoon of chili soy sauce and a teaspoon of garlic oil or sesame oil.

Mix well.

Garnish with some chopped spring onions and enjoy :-)