Homemade soba noodles in vegetable broth

Globalization has brought us delicious dishes from distant lands, including all the pasta consumed in Japan, like these homemade soba noodles that we can prepare with the KitchenAid robot's pasta accessory and that we put in an orientalizing vegetable broth. yum.

Soba is the Japanese word for buckwheat or buckwheat, a pseudocereal that does not contain gluten. This grain is the second most used traditional grain in Japanese cuisine, after rice. For the traditional style of making soba, called ni-hachi , a ratio of 20% wheat flour to 80% buckwheat flour is commonly used.

As buckwheat lacks gluten, the addition of wheat flour makes the pasta more manageable when preparing it and less brittle, giving it even more body with that small proportion of gluten. Although purists prefer a higher percentage of buckwheat because the closer the proportion is to 100%, the more intense the particular flavor that buckwheat gives it. In our recipe the proportion is around 27% to make things easier for us... if you like the experience you can always repeat increasing the proportion of buckwheat, but always under your responsibility...

The traditional way of eating soba noodles is very simple; we have opted for a vegetable broth instead of the traditional dashi , of fish, and some chunks of vegetables as well.

The Japanese soba masters say that this pasta, of course, can be made with an electric pasta machine like the one we have used, but that the fun is in the process, in the manual kneading and cutting... We do not doubt it, but We will leave this for another day.

WMF kitchen scissors 21 cm , WMF pouring ladle , Revol porcelain round plate , KitchenAid and KitchenAid pasta accessory

Ingredients

Homemade Soba Noodles:

• 160 g buckwheat/buckwheat flour
• 60 g of regular wheat flour
• 115 ml of water

Broth accompaniment:

• 600 ml of homemade vegetable broth
• 1 onion
• 3 garlic cloves
• 1 good splash of sunflower or olive oil
• 3 tbsp. of tamari sauce
• 100g mushrooms
• 2 carrots
• chives to taste

Elaboration

homemade soba noodles

1. Weigh the flour and sift it with a sieve if it is whole grain like the one I have used; This way you save the tears that the bran can produce when laminating and cutting the noodles. If you want to get the most out of it, pass the bran through a clean coffee grinder and return the well-ground bran to the flour.
2. Put both flours in the bowl of a robot (with the shovel, if you do it in KitchenAid ) and mix them. Add the water and mix until the dough cohesive. If it does not stick together, you may have to add some water to adjust, since each flour is different and has a different absorption capacity.
3. You should get a soft dough that feels moist, but not sticky. Make a cake, put it in a plastic bag and let it rest for 30 minutes.
4. If you make the pasta with a rolling pin , thoroughly flour the table, roll it out to a thickness of 1.5 mm and fold it into thirds, like letter paper, and cut it thinly into long spaghetti.
5. If using the KitchenAid Pasta Maker , divide the dough into three pieces, keeping the unrolled part in the bag, and roll the dough through the sheet roller several times on setting 1. Once you have a wide strip homogeneous (more or less), change the accessory, lightly dust the pasta band on both sides with flour, as well as the pasta accessory itself, start the robot and form the noodles. Be careful because the dough is fragile and the weight itself can cause the noodles to break. Flour the formed noodles a little again so they don't stick together.
6. Group the formed noodles into nests and, if you're not cooking them right away, freeze them in zip-top bags.

broth accompaniment

1. Finely chop the onion and garlic, and sauté them in the oil.
2. Add the broth, thinly sliced ​​or stick carrots, thinly sliced ​​mushrooms and soy sauce, and cook until the vegetables are tender.

dish mounting

1. When the broth is ready, cook the noodles in plenty of water, in a separate casserole without salt, until they are al dente, about 2-3 minutes, you have to try them.
2. Drain the soba noodles well and cool them under the tap with cold water, until the water runs clear. Let drain thoroughly and distribute them among 4 bowls or plates.
3. Pour the hot broth over the soba noodles, garnish with chopped chives, and serve immediately.

If you are fans of Japanese cuisine, you will love these homemade soba noodles that are much more aromatic than the ones you buy. I'm sure a Japanese soba-making master would object to them... but we settled for it.

KitchenAid Pasta Attachment