INGREDIENTS

INSTRUCTIONS

Combine the flours and salt in a food processor or bowl; process or
mix to blend well. Sprinkle 7 tablespoons (2/3 cup for large recipe)
water over the dough and process or blend until it looks like
cornmeal. Pick up a portion of dough in your hands and see if it will
form a cohesive mass. If not, sprinkle on a little more water, blend
it in, and try again. Process the dough 1 1/2 minutes, changing the
position of the dough every half minute, or knead it 12 minutes by
hand. The dough will not quite form a ball in the machine, so turn  the
dough out onto an unfloured work surface and knead it 2 minutes.  Let
the dough rest covered with plastic wrap, 1 to 3    hours.  Cut the
dough in half for the small recipe and into thirds for the  large and
keep the remaining pieces covered. Pat one piece into a  rectangle
about 1/4-inch thick. Lightly flour the dough and roll it  through the
pasta machine at the thickest setting. Fold the dough in  thirds and
feed the unfolded end through the rollers again. Repeat  the procedure
twice more. Lightly flour the dough again and pass it  through the next
finest setting twice. Pass the dough through the  third and fourth
settings, flouring the dough if necessary.  Place a lightly floured
plate under the thinnest cutting blades. Roll  the dough through the
blades, allowing the noodles to fall onto the  plate. Lightly sprinkle
more flour over the noodles and gently toss  to coat them with flour.
The noodles are very delicate so be careful  not to break them. Roll
and cut the remaining dough pieces, allowing  each to dry on its own
plate. Allow the noodles to dry about 20  minutes.  Cook the soba in
rapidly boiling water 45 seconds to 1 minute, or  until they lose their
floury taste. These soba may be used in any  recipe calling for soba or
udon or may be wrapped well in foil and  frozen.  The smaller recipe
makes about 1 pound soba; the larger recipe makes 1  Note: This is a
traditional recipe that is converted for use with a  food processor and
a pasta machine. Though you can make these noodles  by hand, it is not
easy to cut them into the thin, 1/6-inch strands  without a machine,
and this recipe works beautifully.  Source: Linda Burum; Asian Pasta, A
cook's guide to the noodles,  wrappers and pasta creations of the East.
Typos by Brenda Adams <adamsfmle@sprintmail.com>; MC formatted by
MC_Buster; mc posted 9/22/97  Recipe by: Linda Burum, Asian Pasta
Posted to MC-Recipe Digest V1 #796 by Badams
<adamsfmle@sprintmail.com> on Sep 22, 1997

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