"Steve Ritter" > wrote in message
...
> On Sat, 20 Mar 2004 18:04:26 -0600, Steve Wertz
> > Interjected.. :
>
> > On Sat, 20 Mar 2004 23:21:33 GMT, Steve Ritter
> > > wrote:
> >
> > > Any experts or experienced culinary people out there with good advise?
> >
> > Yeah - stick to speatzle.
> >
> > -sw
>
> I love that stuff as well. But Soba = Sex!
>
> Steve

Ok Steve.........where do you hang out?

Charlie, delirious

"Steve Ritter" > wrote in message
...
> On Sat, 20 Mar 2004 18:04:26 -0600, Steve Wertz
> > Interjected.. :
>
> > On Sat, 20 Mar 2004 23:21:33 GMT, Steve Ritter
> > > wrote:
> >
> > > Any experts or experienced culinary people out there with good advise?
> >
> > Yeah - stick to speatzle.
> >
> > -sw
>
> I love that stuff as well. But Soba = Sex!
>
> Steve

Ok Steve.........where do you hang out?

Charlie, delirious

In general, pasta is made from a very stiff (less water) dough - use just
enough water so that you can work the dough without it coming apart. Soba
with a simple dressing as you describe is delicious.

Use flour on the rolled out sheets of dough and the cut pasta to keep it
from sticking.

I bet buckwheat ravioli are good, too.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Steve Ritter" > wrote in message
...
>
>
> I'm preparing to make Fresh hand made Soba noodles.
>
> It is one of my weaknesses.I always buy it in the bags and it is great,
> but this time I'm going to try fresh. I have got freshly ground Buckwheat
> flour so I'm ready to go.
>
> Any experts or experienced culinary people out there with good advise?
> I know it's very simple. But sometimes those things are the trickiest.
>
> I also make my own sauce to go on top. Teriyaki sauce, mirin, garlic and
> scallions and ginger mixed.
>
> Any advise will be appreciated.
>
> Steve
>
> Buffering... _69%_ |||||||||||||||||||

In general, pasta is made from a very stiff (less water) dough - use just
enough water so that you can work the dough without it coming apart. Soba
with a simple dressing as you describe is delicious.

Use flour on the rolled out sheets of dough and the cut pasta to keep it
from sticking.

I bet buckwheat ravioli are good, too.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Steve Ritter" > wrote in message
...
>
>
> I'm preparing to make Fresh hand made Soba noodles.
>
> It is one of my weaknesses.I always buy it in the bags and it is great,
> but this time I'm going to try fresh. I have got freshly ground Buckwheat
> flour so I'm ready to go.
>
> Any experts or experienced culinary people out there with good advise?
> I know it's very simple. But sometimes those things are the trickiest.
>
> I also make my own sauce to go on top. Teriyaki sauce, mirin, garlic and
> scallions and ginger mixed.
>
> Any advise will be appreciated.
>
> Steve
>
> Buffering... _69%_ |||||||||||||||||||

In article . net>,
"Charles Gifford" > wrote:

> "Steve Ritter" > wrote in message
> ...

> > I love that stuff as well. But Soba = Sex!
> > Steve


> Ok Steve.........where do you hang out?
> Charlie, delirious

CHARlie!!! OMG! I'm stunned! ROFL! (wipes coffee off monitor)
--
-Barb, <www.jamlady.eboard.com> updated 3-13-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!)
"The only difference between a rut and a grave is
the depth of the hole."

In article . net>,
"Charles Gifford" > wrote:

> "Steve Ritter" > wrote in message
> ...

> > I love that stuff as well. But Soba = Sex!
> > Steve


> Ok Steve.........where do you hang out?
> Charlie, delirious

CHARlie!!! OMG! I'm stunned! ROFL! (wipes coffee off monitor)
--
-Barb, <www.jamlady.eboard.com> updated 3-13-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!)
"The only difference between a rut and a grave is
the depth of the hole."

"Steve Ritter" > wrote in message
...
>
>
> I'm preparing to make Fresh hand made Soba noodles.
>
> It is one of my weaknesses.I always buy it in the bags and it is great,
> but this time I'm going to try fresh. I have got freshly ground Buckwheat
> flour so I'm ready to go.
>
> Any experts or experienced culinary people out there with good advise?
> I know it's very simple. But sometimes those things are the trickiest.
>
> I also make my own sauce to go on top. Teriyaki sauce, mirin, garlic and
> scallions and ginger mixed.
>
> Any advise will be appreciated.
>
> Steve

Maybe this will help:

Dimitri

Homemade Soba Noodles

Making soba noodles at home can be fun, creative, and once you get the hang
of it, quite an easy thing to do. By using the utensils and space available
in the average kitchen, and by obtaining the freshest buckwheat flour
available, you can make fresh buckwheat noodles that will delight and
satisfy your family, friends, and guests.

The process will be described in an easy-to-follow, step-by-step method. In
the beginning, let this serve as a guide. Later, use it as a springboard for
developing your own methods. With each batch, try to improve your technique,
speed, and sense of rhythm. After several attempts, you'll gain a measure of
confidence, and from then on you'll find yourself looking for any occasion
to whip up a fresh batch of noodles for an impromptu lunch or dinner party.

Keep in mind that the two most important elements for making successful soba
noodles are obtaining fresh and sufficiently sifted flour, and then
performing the initial mixing of the water into the flour in such a way as
to allow the buckwheat to develop its own viscosity.

INGREDIENTS
Makes 2 1/2 pounds (1.1 kg)
5 1/4 cups buckwheat flour (700 g)
2 1/4 cups wheat flour (300 g)
2 cups water (480 cc)

"Steve Ritter" > wrote in message
...
>
>
> I'm preparing to make Fresh hand made Soba noodles.
>
> It is one of my weaknesses.I always buy it in the bags and it is great,
> but this time I'm going to try fresh. I have got freshly ground Buckwheat
> flour so I'm ready to go.
>
> Any experts or experienced culinary people out there with good advise?
> I know it's very simple. But sometimes those things are the trickiest.
>
> I also make my own sauce to go on top. Teriyaki sauce, mirin, garlic and
> scallions and ginger mixed.
>
> Any advise will be appreciated.
>
> Steve

Maybe this will help:

Dimitri

Homemade Soba Noodles

Making soba noodles at home can be fun, creative, and once you get the hang
of it, quite an easy thing to do. By using the utensils and space available
in the average kitchen, and by obtaining the freshest buckwheat flour
available, you can make fresh buckwheat noodles that will delight and
satisfy your family, friends, and guests.

The process will be described in an easy-to-follow, step-by-step method. In
the beginning, let this serve as a guide. Later, use it as a springboard for
developing your own methods. With each batch, try to improve your technique,
speed, and sense of rhythm. After several attempts, you'll gain a measure of
confidence, and from then on you'll find yourself looking for any occasion
to whip up a fresh batch of noodles for an impromptu lunch or dinner party.

Keep in mind that the two most important elements for making successful soba
noodles are obtaining fresh and sufficiently sifted flour, and then
performing the initial mixing of the water into the flour in such a way as
to allow the buckwheat to develop its own viscosity.

INGREDIENTS
Makes 2 1/2 pounds (1.1 kg)
5 1/4 cups buckwheat flour (700 g)
2 1/4 cups wheat flour (300 g)
2 cups water (480 cc)

"Melba's Jammin'" > wrote in message
...
> In article . net>,
> "Charles Gifford" > wrote:
>
> > "Steve Ritter" > wrote in message
> > ...
>
> > > I love that stuff as well. But Soba = Sex!
> > > Steve
>
>
> > Ok Steve.........where do you hang out?
> > Charlie, delirious
>
> CHARlie!!! OMG! I'm stunned! ROFL! (wipes coffee off monitor)
> --
> -Barb, <www.jamlady.eboard.com> updated 3-13-04.

Cat forcing Malibu on me again.

Charlie

"Melba's Jammin'" > wrote in message
...
> In article . net>,
> "Charles Gifford" > wrote:
>
> > "Steve Ritter" > wrote in message
> > ...
>
> > > I love that stuff as well. But Soba = Sex!
> > > Steve
>
>
> > Ok Steve.........where do you hang out?
> > Charlie, delirious
>
> CHARlie!!! OMG! I'm stunned! ROFL! (wipes coffee off monitor)
> --
> -Barb, <www.jamlady.eboard.com> updated 3-13-04.

Cat forcing Malibu on me again.

Charlie

"Steve Wertz" > wrote in message
...
> On Sun, 21 Mar 2004 23:25:19 GMT, "Dimiri" >
> wrote:

<snip>

>
> And then it stops. It's only an excerpt from a book reviewed on
> Amazon, but the rest of the recipe is missing.
>
> -sw

Yes I know a google on Making Soba will yield a whole bunch of pictures
about the technique. The main reason for the post was to give the dough
recipe because it contains both types of flour.

Good Luck - I think this may be more difficult than it first appears.

Dimitri

"Steve Wertz" > wrote in message
...
> On Sun, 21 Mar 2004 23:25:19 GMT, "Dimiri" >
> wrote:

<snip>

>
> And then it stops. It's only an excerpt from a book reviewed on
> Amazon, but the rest of the recipe is missing.
>
> -sw

Yes I know a google on Making Soba will yield a whole bunch of pictures
about the technique. The main reason for the post was to give the dough
recipe because it contains both types of flour.

Good Luck - I think this may be more difficult than it first appears.

Dimitri