Posted by: Jonjon | January 27, 2009

Dough – Noodles – Buckwheat Noodles




Dough – Noodles – Buckwheat Noodles

January 27 2009

http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=38405

Ingredients

• makes 10 ounces
1cup buckwheat flour 170g 44%
1pch salt
1/2cup flour unbleached 55g 14%
2/3cup water 157g 41%
382g

Or
0.5 cup buckwheat flour 85g
0.5pinch salt
0.25 cup of flour unbleached 27.5g
0.33 cup water 78.5g

Directions
Date: Mon, 10 Jun 1996 20:57:53 -0700 (PDT) From: “Tina D. Bell” In a bowl, mix both flours and the salt well, then gradually stir in the water with a fork. Add more water, if necessary, until the dough is sticky but not damp. Knead for 3 to 4 minutes, until smooth. You can use this dough immediately since buckwheat has no gluten and, therefore, wont spring back when its rolled.

Conclusion
Hmm, kitchen disaster last night. Mum decided to threw my variations into the bowl so I couldn’t tell which buckwheat noodle had eggs and which one didn’t.

Anyways, Since there were a few strands left, I put these pieces inside to boil. The pieces were done in 2 minutes. They tasted like buckwheat noodles alright, but no chewiness. The wholemeal noodles were almost as non-chewy as the buckwheat noodles. I will be making more next time so I can confirm the flavor more. By the way, it was really easy and fun to make buckwheat noodles, because they smelt so nice.

Dough – Noodles – Buckwheat Noodles 2

January 27 2009

http://www.foodiesite.com/recipes/2000-07:sobanood

Ingredients
66% buckwheat flour, 34% eggs
300g buckwheat flour
3 eggs

Direction
1. Dough: Place the flour in a food processor and while the motor is running add the eggs. You should have a soft and moist breadcrumb mixture. Turn the flour out onto a work surface and bring the dough together with your hands. Knead the dough for 5 minutes so that you have a ball of dough. Cover the fough and place it into the refrigerator for 10-60 minutes. If preparing the dough by hand place the flour on a work surface and make a well in the centre. Beat the eggs together and place them in the well. With a fork gradually beat in the flour, then knead the dough together and knead it for 5 minutes, cover and refrigerate for 10-60 minutes.
2. Noodles: Lightly flour a work surface with buckwheat floru and roll the dough out very thinly then slice it into thin strips and hang it to dry for at least 10 minutes. If you have a pasta machine this step is best prepared by it (rolling it one thickness at a time until very thin, then cut it with the fine pasta cutter) .Store the noodles in a well sealed container until ready to cook.
3. To Cook: Cook the noodles in boiling water for 2-3 minutes.

Conclusion
These tasted eggy. I didn’t like it.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: