Soba with Pasta Machine – Easest Homemade Soba


We have buckwheat flour, but no soba noodles. This is a recipe for soba noodles that can be easily made with a pasta machine, even overseas.


No-Knead Bread, Udon Noodles, and Ramen

Then I thought of a soba using a pasta machine that could be easily made without the skill of making soba.

Soba Flour is Gluten Free

The reason why udon and ramen can be made without kneading is because gluten is formed just by mixing wheat flour and water. Soba flour, on the other hand, does not contain the protein that forms gluten.

Soba is called “juwari soba” = 100%, or “nihachi soba” = 80%, depending on the ratio of buckwheat flour. Juwari soba is made with only buckwheat flour. I tried mixing buckwheat flour and water and letting it sit, but of course there was no change.

Using Wheat Flour

Then I tried making nihachi-soba with 20% wheat flour and 80% buckwheat flour. It turned out to be a bit chunky, but no matter how much we let it sit, it was still very rough and required a lot of skill to roll out. Of course, you can’t make it in a pasta machine.

Next, we tried the so-called “douwari soba,” which is made of 50 percent wheat flour and 50 percent buckwheat flour. Just letting the dough sit, it became a firm dough that could be made into soba using the pasta machine without any problem. However, at this point, the dough became quite chewy and the buckwheat flavor weakened.

After trying various options, I found that using 60% buckwheat and 40% wheat flour resulted in a strong buckwheat flavor and a certain soba texture. The dough tends to break easily, but if you handle it carefully, you can make noodles with a pasta machine without any problems.

Is 60% Not Enough?

Some people may think that 60 % buckwheat flour is not enough. However, soba you can buy at the supermarket in Japan must contain at least 30% buckwheat flour. In other words, when you buy dried soba noodles, the percentage of buckwheat flour may be less than 60%.

As a test, I checked the ingredient label of the soba sent to me from Japan. If it was labeled as “100 percent soba” or “Nihachi soba,” the percentage of buckwheat was naturally larger, but some of them contained more flour than vuckwheat.

Even in foreign countries, if you can find buckwheat flour, you can easily make soba. How about this for your New Year’s Eve soba?

Click here for popular New Year’s Eve and New Year’s recipes.

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Soba with Pasta Machine – Easest Homemade Soba

We have buckwheat flour, but no soba noodles. This is a recipe for soba noodles that can be easily made with a pasta machine, even overseas.
Prep Time15 mins
Rest Before Cook6 hrs
Cook Time30 mins
Servings2 people
  • buckwheat flour 180 g
  • bread flour 120 g
  • water 150 g
Electronic scales
plastic bag
Silicon mat
Rolling Pin
Pasta machine
Kitchen knife
  • Put buckwheat flour and bread flour in a plastic bag and shake the bag to mix well.
  • Add water to the bag and mix thoroughly with the buckwheat flour. Do not touch the dough with your hands, mix it all inside the bag.
Mixing Method
  • Mix the water and buckwheat flour by rubbing the whole mixture at first.
  • When clumps of buckwheat flour begin to form, rub to mix the powdery and watery parts. Mix the dough carefully, paying attention to the dough stuck in the corners of the bag and the dough that sticks to the bag.
  • Look at the surface carefully to make sure there are no powdery bits left. If there are any powdery bits, fold the dough up and put it inside.
  • Seal the bag and refrigerate for at least 6 hours, but up to 48 hours is fine.
Noodle Cutting
  • Sift flour onto a work surface.
  • Remove the dough from the refrigerator and place it on the work surface.
Using a pasta machine
  • Cut the dough into individual portions.
  • Roll out the dough with a rolling pin until it is thick enough to fit in the pasta machine.
  • Put flour on the dough and roll it out with the pasta machine. If the dough is too sticky, add flour as needed.
  • Once stretched, fold to fit the width of the machine and stretch again.
  • For Atlas 150, I recommend using Memori 4 (1.8 mm).
  • Cut the dough into long pieces, about 20 to 30 cm.
  • Dust the dough with potato starch and cut with a cutter.
Rolling out by hand
  • Use a rolling pin to roll out the dough.
  • When the dough is thin enough, fold it once and stretch it again.
  • If there is enough room, fold and stretch again. If the dough is too hard to stretch, skip this step.
  • Roll out the dough to a thickness of 2 mm.
  • Dust the entire dough with potato starch and fold it to a width shorter than a knife.
  • Use a knife to cut the dough.
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