44 Commentaires

  1. I have yet to get my hands on some buckwheat but I'm excited to try this out 😀 my Japanese friend recently shared a yakisoba sauce recipe with me (it's almost exactly the same as the restaurant I like to go to) so I'm gonna be eating lots of soba soon xD (I'm addicted to soba noodles)

    Before anyone comments, yes I know yakisoba is typically made with "Chinese wheat noodles" or udon noodles, but I'm interested in buckwheat noodles cause they're healthier

  2. She really is an awesome teacher , I found myself not being able to look away or be distracted the entire time because she kept it engaging and fun and I learned a lot of new things too !! Definitely should have her on here again or better yet she could do her own show I believe with success !

  3. Hello, thanks for the amazing recipe. I'm having trouble when transiting from the "crumbly mass" to the "semi firm and smooth ball": it's still very "crumbly" not matter how long I knead the dough (manually or with a robot). When I try to flatten it, it dissolve into many parts. Does anyone know how to fix to this ? Maybe there's not enough water, or the preliminary step with the sifting of the dough is mandatory ? Thanks in advance !

  4. Guys news to this any help would be much appreciated please! So when it gets to the folding stage, can I half it again before she creased it and folded it a further twice, as my chopping board and soba knife aren´t that big, providing the dough is stretched out enough! Cutting stage I struggled with do I move the chopping board after chopping into the noodles or does the knife move it after cutting into the soba? I put the dough back together a few times, but couldn´t come to any conclusion!

    Also the width of my rolling pin is about half that of hers, is that ok as long as I wrap the soba round it tight when rolling it?

    Kind regards

  5. Excellent video! I love the fresh made soba. If you can find in your local Japanese grocery store, use the "cold mountain" specially meant for soba noodles, and the dough is easier to make than you think.

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