Buckwheat Soba: different noodles on different equipment
Although, as per definition, Soba are noodles made either entirely or partially from buckwheat, depending on the production method or equipment their texture and composition may differ.
Originally made by hand, Soba can be produced on three types of >noodle making equipment< :
- extrusion type noodle machines / devices
- “hand-kneading” type noodle machines
- rolling-type noodle machines
Soba flour is a delicate substance where freshness and fineness of milling heavily influence whether or in what way it can be made into noodles, and since it does not contain gluten, noodle making methods applicable to wheat flour may not necessarily be used for buckwheat.
The closest (if not identical) to hand-made Soba are noodles produced on the “hand-kneading” type of noodle machines — like “Bandotaro” which completely mimic traditional Soba making techniques from mixing to thinning, to cutting, and are capable of producing noodles from dough made only from buckwheat flour and water.
However such specialized machines are not as widespread as Rolling-type equipment usually used to make ramen/pasta noodles.
In this sense, many food businesses working with wheat-based noodles making them fresh on Rolling-type equipment, and who want to diversify their product selection, are faced with a question whether it is possible to make buckwheat Soba noodles on their machines.
This issue will be explored in detail during a free online class scheduled for June 10, 2022.
In particular we will discuss
- how characteristics of ingredients (buckwheat flour and water) affect their noodle making properties
- what are differences in Soba noodle production methods when using different type of noodle making equipment
- what varieties of buckwheat noodles can be produced on Rolling-type noodle machines
- what are dough recipes and procedures to make Soba buckwheat noodles on Rolling-type noodle machines
The class is Free, and its live broadcast is accessible by the link that will be sent to your email address after you sign up.
IMPORTANT:
a link to the class’s livestream will be sent to your email address 30 minutes before the start
(NOTE: we are looking forward for, and would definitely welcome your watching the live broadcast, but should that be difficult, you would still be able to watch a recording of the class using the same link)
Time schedule
| Time (Japanese time) | Contents |
| 4:30~4:35 (P.M.) | Introduction |
| 4:35 ~ 4:50 | A lecture on buckwheat Soba noodles: history, ingredients varieties, production equipment |
| 4:50 ~ 5:20 | Practical demonstration of making Soba buckwheat noodles on a Rolling-type noodle machine |
| 5:20 ~ 5:30 | Practical demonstration of Soba noodle boiling techniques |
| 5:30 ~ 5:35 | Q&A |
*June 10, 4:30 P.M. Japanese time will be:
June 10, 00:30 A.M. in Los Angeles;
June 10, 2:30 A.M. in Dallas;
June 10, 3:30 A.M. in New York;
June 10, 10:30 A.M. in Helsinki;
9:30 A.M. in Berlin;
8:30 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The workshop will be conducted in English
How to register for the class
You will receive an email with instructions for how to log in to the class’s livestream.
NOTE:
Please feel free to tell us about what kind of noodles you would want to see featured or any particular topic covered during the class.
Featured in the class
