1. Mix the dry ingredients (all purpose flour, katakuriko/potato starch, gluten flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with the spaghetti extrusion disc. Close lid.
2. In a small cup, add baking soda and fine salt, then add the water, mix well and set aside. Turn the machine on and set it to the quantity you are making. Press Start.
3. Slowly pour the water mix through the opening in the lid.
4. Ramen dough will begin to form and ramen noodle will come out within a few minutes. Cut the first ramen noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first noodle is not smooth enough :-)
5. The noodles will be extruded. Cut the ramen every 35cm (approx).
6. Toss the ramen noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.
1. Mix dry ingredients (plain flour, gluten flour, katakuriko/potato starch) in a bowl. Transfer to the "Philips Pasta Maker" equipped with the udon extrusion disc. Close lid.
2. Turn the machine on and set it for the quantity you're going to be making. Press Start.
3. Slowly pour water through the opening in the lid.
4. Udon dough will begin to form and udon noodle will come out within a few minutes (3 min). Cut the first udon noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first soba is not smooth enough :-)
5. The noodles will be extruded. Now cut the udon every 30~35cm.
6. Toss the udon noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.
7. Repeat until the machine stops or the dough is finished!
1. In a large cooking pot, add water (2L) and bring it to a boil, add "katsuodashi pack" if you have and simmer for about 5 min. Remove it from the water.
2. Add all the soup ingredients and bring it to a boil. Set aside.
3.Make the tenkasu In a small bowl, add flour, salt and water. Mix well. In a small cooking pot, add about 2 to 3 cm of oil and when the temperature reaches about 160℃, sprinkle the tenkasu batter, using a egg whisk.
4. Deep-fry until they are lightly browned. Transfer onto the paper towl to remove excess oil.
5. In a big cooking pot, add water and bring it to a boil. Add the soba noodles, and stir gently, so they don’t stick together. Cook until al dente or how hard you like your soba.
6. Drain the soba noodles and wash the noodles in cold water to get rid of any slimy texture.
7. Then put the soba noodles into the boiling water to warm up again. Once they are warm, drain well and place them into a serving bowl.
8. Pour the soup and sprinkle sliced leek as much as you want and then "Tenkasu".
1. In your stand mixer's bowl, add buckwheat flour, bread flour and gluten. Mix with a egg whisk. Then fit the KitchenAid with its dough hook.
2. Slowly drizzle in the water, scraping down the sides of the bowl as needed while you mix at the lowest speed. Continue until it comes together into a shaggy dough.
3. Knead the dough by hand (as is, in the bowl) for a few minutes. Then transfer it out to your work surface and shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
4. Divide into 6 equal pieces on the work surface. Cover with plastic wrap. It is OK if the dough is not smooth at this stage.
5. Fit the Pasta Roller on the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed the piece of dough through the Roller. Feed it through again at the same (thickest) setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. In the beginning the dough will be ragged. As you repeat, after more runs, it will get silky and smooth alright.
6. Once the dough is smooth, turn the dial to the next thickness setting 2 and run the dough through once, then setting 3. Dust with corn starch and set is aside.
7. Repeat #5 and #6 with the rest of dough balls.
8. Attach the Spaghetti Cutter and run the dough through to cut it. Dust generously the noodles to coat them with potato starch and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
How to boil
Get a large pot of water boiling. Add the noodles to boil there for about 30 seconds or more. You can stir them gently but only at the very beginning. It is better not to touch the soba after that, or they might become very fragile and break down into short bits. Once the soba rise in the water then strain. Rinse in cold water gently to remove the gooey texture from the surface. Immerse the washed soba back in boiling water to warm them up (at least if you are going to eat it hot). Pull them out again of the hot water, and serve in a bowl before pouring the hot soup on them.
NOTE: Better boil the soba a small quantity at a time to avoid cutting them.
You can also enjoy cold udon, directly after the cold water rinsing with tsuyu.
1. Mix dry ingredients (buckwheat flour, bread flour, gluten flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with the spaghetti extrusion disc. Close lid.
2. Turn the machine on and choose the setting. Press Start.
3. Slowly pour water through the opening in the lid.
4. Soba dough will begin to form and soba noodle will come out within a few minutes. Cut the first soba noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first soba is not smooth enough ;-)
5. The noodles will be extruded. Now do not cut the soba until the machine stops (Only if your are making soba with 500 or 600g flour (twice this recipe's amount), then you should cut once at halfway point).
6. Toss the soba noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.
Note : Soba is sort of fragile and easy to cut naturally. That is why I don't cut them while it is extruding. I tried several ways and found that this way works the best :-)
To enjoy a Soba soup bowl (in this case better cut them in ~80cm long noodles as they come out of the Philips Pasta Maker) :
*1.* Pour enough water in a big cooking pot and bring it to a boil. Add soba noodles for 1 person and mix gently with chopticks for a few seconds. Do not overmix. When the soba starts rising to the surface (after 30~40s), take it out, using a cooking sieve.
*2.* Immediately rinse with cold water. Then put it back in the hot water to warm it up. Leave until the soba gets to the texture you like : I prefer hard soba, so I leave it in the water for another 30~40 seconds :)
*3.* Move the soba to a serving bowl, and pour the soup with any garnish you like. Enjoy!