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soba-noodles-3 recipe

Date: Tue, 6 Jun 1995 12:03:37 -0700
 From: ac002@lafn.org (Michael Block)
 (adapted from A First Book of Japanese Cooking)
 Serves 4-5
 4 cups buckwheat flour
 1 cup  all-purpose flour
 4 tsp. salt (or no salt) dissolved in 1/2 cup water
 2 large heavy-gauge plastic bags
 To Make Noodles
 1. Dissolve salt in 1/2 cup hot water, add to buckwheat flour, knead w/
 plastic spatula, add 1/2 cup cold water little by little while kneading,
 and add remaining flour.  Dough will not be completely smooth.  Wrap
 dough in plastic bags, place on the floor, and knead with bare feet by
 stepping back and forth on dough.  When dough has been flattened to about
 1 foot in diameter, remove from plastic, fold into quarters
 (wedge-shaped), rewrap in plastic, and resume kneading by foot.  Repeat 5
 or 6 times until dough is smooth and well mixed.
 2. Fold dough into rectangle approximately 6x 10 inches.  Lightly
 sprinkle work surface with flour to prevent sticking.  Roll out dough in
 all directions, turning over occasionally, and sprinkle with a small
 amount of flour when necessary to prevent sticking.  In order to spread
 out dough it may be necessary to occasionally fold dough in thirds and
 press down crosswise with rolling pin to "stretch" dough, starting from
 the center and working your way towards one end, then returning to
 center and working your way towards other end.
    When dough is thinner than 1/8 inch and about 1.5 x 2.5 feet,
 sprinkle with flour, and fold into thirds. The result should be 6 inches
 x 2.5 feet.  Cut across the folds into strips thinner 1/8 inch thick.
 Gently lift and shake noodle to separate.  Sprinkle with flour.  Noodles
 should be elastic, not sticky.
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