Darling Sister:

Since you’ve been in the family way I know you’ve been trying to find creative ways to work out. Boy, do I have a great one for you here! An arm-toning opportunity to simultaneously feed your belly and, dare I say, your soul. And/or get some aggression out, whichever.

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I was delighted to discover that soba noodles require just two ingredients – buckwheat flour and all purpose flour. Add a little lukewarm water and you’re off – muscling a very resistant blob of dough around for some minutes. I had planned to make these by hand, as done in Saveur magazine – roll the kneaded dough into a flower shape, then massage it into a cone, then roll it into a disc before finally flattening it and slicing the noodles by hand. It looked very instagram, and I was all for it right up to the point where I was required to shape the dough – my “flower” form was ridiculous, and I broke out the pasta machine. Which worked FANTASTICALLY. Dinner tonight? Soba! Lunch tomorrow? ALSO SOBA! I’m quite excited.

Noodly yours,

XOXO

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Handmade Soba Noodles

Adapted from this recipe in Saveur Magazine.

Note: The recipe I adapted required “light buckwheat flour,” which is buckwheat flour milled with less than the whole grain. My local market only had whole-meal buckwheat flour, so I subbed in all purpose flour to good effect.

In a large bowl, combine:

  • 9 ounces whole-grain buckwheat flour;
  • 3.5 ounces all purpose flour;
  • 6 ounces lukewarm water.

With your hands, work the flour into the water, spreading and kneading the dough around the bottom of the bowl until there are no dry bits left and the dough is one mostly incorporated mass.

Turn the dough onto a work surface and knead it until it’s smooth. Form into a disc and slice it into sixths (quarters shown here, but they were a lot to handle at once).

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Resting the remaining pieces under a damp towel, run your dough through a pasta machine on a wider setting several times, until the dough is pliable and holds together well. Slice by hand or using the spaghetti attachment. Toss in cornstarch or tapioca flour to separate the strands. Shake excess starch off the noodles by tossing the noodles gently in a sieve. Turn out onto a tray. Repeat for remaining dough.

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Cook immediately or store tightly wrapped in the refrigerator.

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