How to Make Easy Handmade Soba Noodles

How to Make Easy Handmade Soba Noodles



It’s my birthday today, so I’m very glad the recipe I upload this day happens to be a noodle recipe. Freshly made Soba Noodles are such an easy thing to do and yet the reward is so high. The reward being lots of delicious soba to eat. Of course I took it a step further by milling fresh flour for it but you can just buy some good quality buckwheat flour from your local grocery store.

My Flour Mill: https://amzn.to/2Cb2TqO
Buckwheat flour: https://amzn.to/2SJqHJp
Kombu: https://amzn.to/2SPWMQ4
Bonito Flakes: https://amzn.to/2CWMN5G
My Pasta Roller: https://amzn.to/2RzWYW8

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Music – Saib: https://soundcloud.com/saib_eats
Jef Kaale: http://soundcloud.com/jeff-kaale
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Ingredients you’ll need:
1 cup (140g) buckwheat flour
1/2 cup plus 1.5 tablespoons (76g) all purpose flour
1/2 cup (117g) water

For Soba Sauce (this also works great as a tempura sauce):
1/4 cup (59g) sake
1/2 cup (136g) mirin
1/2 cup (117g) soy sauce
1 cup (234) water
4 inch (10cm) piece of kombu
1/4 cup (4g) bonito flakes

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Joshua Weissman

40 thoughts on “How to Make Easy Handmade Soba Noodles

  1. Hey guys, quick note: please make sure to thoroughly dust your rolled noodle dough otherwise you could risk some sticky situations. You can dust with either all purpose flour, tapioca flour, or cornstarch. Much love, and thank you for the birthday wishes. <3

  2. Did you find any useful information on what it takes to make 100% buckwheat noodles? I have been trying for awhile but the dough breaks when I fold it, and the texture seems fairly coarse, probably because I am grinding it by blender, probably need to get a mill. Also I find grinding it myself to be very important because the flour I have found in store loses all the "floral" notes of the buckwheat, which makes the end noodle very bland. 100% buckwheat kind of tastes like eating herbal "tea." Currently I can get ~4 inch noodles, with a not very appealing texture, flavor being highly dependent on the buckwheat itself.

  3. you know whats a whole experience? that facial hair things you've got going………and it's not a good one
    not trolling just saying

  4. There are 9 essential amino acids. You are actually boiling off the alcohol not burning, as there is no flame. Thanks I'll have to make these now.

  5. I watch these videos for fun lol and hope to one day be able to purchase the interesting gadgets used in the videos

  6. This man is so good at what he does! Pure talent and compassion really shows. He inspired me to create my own cooking channel

  7. this is a recipe for buckwheat noodles, but these are not soba noodles. this is not how you make soba. the fact that they are falling apart and obviously crumbling is a clue you are not making them right. this is how you make them https://www.youtube.com/watch?v=_xV-vEiCXXg

  8. This was awesome! I will definitely be trying this out soon.

    What other grains do you use in your flour mill?

  9. Thanks for the videos sexy man! Would love to see one on making twice baked almond croissants! 🙂

  10. I'm curious as to why the need for all purpose flour, as traditional soba noodles just use buckwheat flour. Something about your process is creating a noodle that looks much different in texture.
    That being said, kudos for the homemade tsuyu, and happy birthday! Your videos are beautiful!

  11. I itch to hear Joshua Weissman say 'Mise En Place' in one of his videos. At least once.

  12. the only reason i watch your videos is because u include measurements in grams 😂👍 keep it up

  13. Is putting the noodles in cold water after you rinse them a necessary step?? I’m making them right now and I want to eat them warm, I was just wondering if I need to put them in cold water and heat them up after, or if I can just plate it straightaway. Also, they look great, thanks for such a fire video!! & happy late birthday!!

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