Buckwheat Soba Noodle Making + 2 Recipes

I watched a video of a master chef whip up some soba noodles in no time. I LOVE soba noodles and was inspired to do something similar, but using my newly thrifted pasta maker.

I used 400 grams buckwheat flour + 100 grams wheat flour and mixed those. Then slowly added approximately 250 grams of water. I formed it into this ball and let that sit, covered by a bowl, for about 30 minutes.


I cut it into four sections and worked with one section at a time; leaving the remaining pieces under the bowl.

I rolled it out into some sort of oblong shape (using the rolling pin I handmade at a wood shop class!).

I passed it through the pasta roller at the widest setting, then folded it into thirds to pass through again at the next smallest setting. This was repeated until it was rolled through the third to last setting.

The long piece was cut into approximately ten inch sections, then I was ready to roll it through the cutters.

I had a large baking tray ready and waiting to catch the falling noodles.

Here they are! Definitely not perfect, but I’m giving myself some leeway due to this being my first time using a pasta machine and I had never worked with buckwheat before. These definitely looked a lot darker than other soba noodles I’ve had. 

The noodles dried on the counter until I was ready to use them.

Now onto the dishes they were used in!

The first step was to make a broth.

  • Bouillon – homemade
  • Shallot
  • Chanterelle mushrooms 
  • Liquid Aminos – bulk
  • Red pepper flakes – homemade
  • Ginger
  • Green onion

All simmered together for 30 minutes. I scooped out most of the debris, then plunked in some noodles to cook.

The chanterelles were put back in the soup.

Roasted broccoli went on top as well as chopped green onion and sesame oil + seeds.

Honestly, the flavor was great, but the noodles became congealed and soaked up nearly all the broth. 

The second recipe was meant to be eaten cold. 

The sauce contained the following:

  • Peanut butter – bulk
  • Red pepper flakes – homemade
  • Liquid aminos – bulk
  • Sesame oil – glass bottle purchased a long time ago
  • Water
  • Maple syrup – bulk 
  • Rice vinegar – glass bottle also from before zero waste shopping 

The remainder of the noodles were cooked, then cooled down with cool water. The sauce was poured over the noodles, then sesame seeds + green onion + cucumbers were arranged on top. 

This was certainly the better dish. Probably because I love peanut butter and maple syrup!

Peace and love,