Soba noodles are thin, buckwheat noodles popular in Japanese cuisine. Here's a detailed recipe for making soba noodles from scratch:

Ingredients:

• 2 cups buckwheat flour
• 1/2 cup all-purpose flour
• 1/2 to 3/4 cup cold water (adjust as needed)
• Extra buckwheat flour (for dusting)
• Ice water (for chilling)

Equipment:

• Rolling pin
• Large mixing bowl
• Plastic wrap
• Knife or pasta cutter
• Large pot for boiling water
• Strainer or colander
• Ice bath (optional)

Instructions:

Mix the Dough:

• In a large mixing bowl, combine the buckwheat flour and all-purpose flour.
• Gradually add cold water to the flour mixture, stirring with a fork or your hands until a rough dough forms.
• Knead the dough in the bowl until it comes together into a smooth ball. If the dough is too dry, add a little more water; if it's too sticky, add a little more flour.

Rest the Dough:

• Wrap the dough ball in plastic wrap and let it rest at room temperature for about 30 minutes. This allows the gluten to relax and makes the dough easier to roll out.

Roll Out the Dough:

• Dust a clean work surface with buckwheat flour to prevent sticking.
• Divide the rested dough into smaller portions for easier handling.
• Using a rolling pin, roll out each portion of dough into a thin sheet, about 1/16 to 1/8 inch thick. Keep dusting with flour as needed to prevent sticking.

Cut the Noodles:

• Once the dough is rolled out, use a sharp knife or pasta cutter to cut the dough into thin strips, about 1/8 inch wide for standard soba noodles. You can adjust the width to your preference.

Cook the Noodles:

• Bring a large pot of water to a rolling boil over high heat. Add a generous amount of salt to the water.
• Carefully add the soba noodles to the boiling water, stirring gently to prevent sticking.
• Cook the noodles according to package instructions or until they are al dente, typically about 5-7 minutes. Be careful not to overcook them, as soba noodles can become mushy quickly.
• Once cooked, immediately drain the noodles in a strainer or colander and rinse them under cold running water to stop the cooking process and remove excess starch.

Optional: Chill in Ice Bath:

• For chilled soba noodles, you can transfer them to an ice bath (a bowl of ice water) for a few seconds to cool them down completely. This helps them retain their chewy texture.

Serve:

• Serve the cooked soba noodles immediately as part of a cold noodle salad (zaru soba) or in a hot broth (kake soba). Garnish with toppings like sliced green onions, grated daikon radish, nori seaweed, or tempura flakes as desired.

Tips:

• Soba noodles are best enjoyed fresh and can be served hot or cold, depending on your preference. Experiment with different dipping sauces, broths, and toppings to create your favorite soba noodle dishes.