The change in the ingredient list of this blog, with buckwheat kernels and buckwheat flour as newly allowed products, opened wide opportunities to create recipes with buckwheat as the main ingredient. Bio-Oz Buckwheat flour, manufactured from locally grown buckwheat in gluten free environment, is among the best, if not the only one product on the market, to satisfy the above conditions. So far, I have used this flour to bake my everyday bread, sultana and walnut cake, as well as make crepes. I already have recipes for buckwheat dumplings dough and soba noodles (here and here), but I wanted to make an improved recipe ofor soba noodles, with special attention to the texture of the dough, that can withstand the rolling through pasta machine.
The recipe is very simple and reliable. It is gluten, grain and dairy free, and has only natural ingredients, no thickeners or gums added. Noodles made according to the recipe below are structurally sound, the dough is super easy to roll, dry and store. Soba noodles stay intact during cooking in boiling water, no special care is needed when working with them.
Soba noodles can be dried as regular pasta, or dusted in flour (excess flour removed by placing noodles into a sieve), air dried and stored as “pasta nests”).
Cooking time for freshly made soba is 2-3 minutes in salted boiling water. They can be served with any fillings, in our case with canned pink salmon and vegetables.
- 130g + 50g Bio-Oz buckwheat flour to knead and roll
- 20g golden flaxseed flour
- 1 egg (50g without shell)
- 50ml water
- 2g (coffee spoon) sea salt
From 50g of extra flour for kneading, dusting and rolling, 30g was left, that once more showed that Bio-Oz buckwheat flour has more pronounced liquid binding capacity compared to other buckwheat flour brands that I worked with.
Reliable recipes for gluten free soba noodles with different choice of ingredients can be found here.
- put buckwheat and flaxseed flour through a sieve
- add salt, mix all dry ingredients with a whisk
- make a well in the centre, add and egg
- mix the egg in with a pastry scraper or a knife
- add water, repeat the process
- collect all wet lumps and knead the dough until it is combined in one piece
- dust the working surface and the piece of dough itself with buckwheat flour
- continue kneading until even texture, dust the dough and the surface if necessary
- cut the dough in half
- roll the dough with a rolling pin
- cut it into 4 pieces, it will help if they are close to square or rectangular shape (not in my case)
- roll each piece with a rolling pin to the thickness, which can go into your pasta machine (or roll it manually)
- if rolling in pasta machine, start with the lowest setting
- it took me 1 or 2 rolls in each setting, sometimes I even jumped through one or two settings
- the final roll for soba was as fettuccine pasta, but the dough can be rolled even as spaghetti
We had soba with vegetables (onion, carrots, frozen peas, red capsicum, canned wild pink salmon, served with fresh dill, avocado slices and sesame seeds.